Warm prawn noodle salad, Asian vegetable noodle broth: David Herbert recipes

This warm noodle salad with fresh prawns is perfect for a summer lunch.

Dig in: warm prawn noodle salad. Picture: Guy Bailey

This noodle salad is perfect for a summer lunch. For the broth, use any vegies you have on hand; try Chinese broccoli, pak choy, capsicum, zucchini or spinach.

Warm prawn noodle salad

300g rice noodles, fresh or dried

1 teaspoon peanut oil

350 raw peeled tiger prawns

1 carrot, cut into ribbons

4 spring onions, chopped

200g edamame beans

1 Lebanese cucumber, thinly sliced

50g roasted peanuts, chopped

Handful coriander leaves and handful mint leaves, to garnish

For the dressing

2 tablespoons light soy sauce

1 teaspoon fish sauce

1 teaspoon toasted sesame oil

2 tablespoons rice wine vinegar

1 tablespoon sweet chilli sauce

Juice of 1 lime

1 garlic clove, crushed

1 bird’s eye chilli, chopped

1 teaspoon black sesame seeds

Whisk dressing ingredients together; set aside for at least 10 minutes. If using dried rice noodles, cook to packet instructions. Heat peanut oil in a large frying pan or wok over high heat. Add prawns; cook for 1 minute. Add noodles; toss for 2-3 minutes or until separated and heated through. Add carrot, spring onions, beans and cucumber; stir for 1 minute. Remove from heat, pour in dressing; toss. Add peanuts and herbs just before serving. Serves 4

Asian vegetable & noodle broth

1 stick lemongrass

2 cloves garlic, crushed

1 teaspoon grated fresh ginger

1 star anise

850ml vegetable stock

200g egg noodles

250g mixed Asian greens

1 teaspoon fish sauce

1 teaspoon soy sauce

2 spring onions, sliced

1 red chilli, sliced

¼ cup Thai basil leaves

Lime wedges, to serve

Cut lemongrass into 10cm pieces, place in large saucepan with garlic, ginger and star anise. Add stock; bring to boil. Reduce heat; simmer for 10 minutes. Increase heat, add noodles; cook to packet instructions. Wash, trim, cut greens into bite-size pieces. A couple of minutes before noodles are cooked, add greens; cook until wilted but still crunchy. Season with fish and soy sauce. Sprinkle with spring onions, chilli and basil; serve with lime wedges. Serves 2