This is a really easy recipe to make on a summer evening as no cooking is required.
Prepare the noodles: If using dried rice noodles, cook according to the packet instructions, then drain. (Skip this step if using pre-cooked noodles.)
Prepare the prawns: If using raw prawns, cook them until pink and opaque. If using frozen, defrost thoroughly. (Skip this step if using pre-cooked prawns.)
Prep the vegetables: Thinly slice your vegetables: red pepper, radish, spring onion, coriander, cabbage, and carrot. (Many supermarkets sell pre-sliced veg for coleslaw or Asian-style slaw, which work perfectly here.)
Make the dressing: In a jar or small bowl, shake or whisk together sriracha, lime juice, sesame oil, your choice of nut butter, fish sauce, and a splash of warm water until smooth.
Assemble your bowl: Start with a base of noodles, then layer on the veggies, prawns, nuts, and herbs. Drizzle generously with the dressing just before serving.
We’ve highlighted in bold the tips that can help you better manage fatigue or simply save time.