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This Asian style prawn noodle salad is one of my family's summer favourites
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To start you'll need to cook your whole wheat medium egg noodles according to packet instructions
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Once done drain and rinse in cold water then toss in a little groundnut oil so that noodles don't
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stick together. Then get on with making the rest of your salad. Make the dressing in a jar or a bowl
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combine your lime juice, groundnut oil, sesame oil, fish sauce, honey or agave and then stir
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with a mini wire whisk or shake until well combined. Slice your spring onions and finely
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chop your coriander. You can either grate the carrots or if you have a mandolin, use a julienne
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blade. When all is done and the noodles have cooled off, add your cold cooked prawns or shrimp
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grated carrot, edamame, roasted peanuts. If you're sharing with a toddler, you need to make
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sure these are crushed. Spring onions, coriander and finally the dressing. Toss very well and serve
