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SERVES 2-3
The combination of colourful vegetables and zingy dressing make this a great way of perking up a salad lunch.
100g thin rice noodles
Drizzle of sesame oil
200g mangetout or sugar snap peas
1 large red pepper
1 large yellow or orange pepper
2 spring onions
200g peeled, cooked prawns
Handful of coriander leaves
1 tbsp toasted black or white sesame seeds, to sprinkle
DRESSING
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I haven't tried any of these recipes but I will. I happen to be a big, let me tell you BIG FAN!!! And I would give anything to meet this man. These recipes sound awesome and I bookmarked them so I can try them. I'm not a chef but really love to cook and wish to be on his show to cook with him.
Lori Pierson, Kamloops BC, Canada