100g vermicelli rice noodles 4 tbsp coconut milk ½ lime, juiced 1 tbsp chives , chopped a thumb-sized piece root ginger , finely grated 100g cooked peeled prawns 1 avocado, peeled and sliced
- Soak the rice noodles in boiling water until just tender. Drain and rinse under cold water then drain again. Whisk the coconut milk, lime juice, chives and ginger to make a dressing.
- Toss with the prawns, avocado and noodles, season with salt and serve.
393 kcalories, protein 17.8g, carbohydrate 43.3g, fat 17.7 g, saturated fat 5.7g, fibre 2.2g, salt 1.18 g