600g thin hokkien noodles
1kg (about 24) cooked peeled prawns
1 x 100g pkt snow pea sprouts, ends trimmed
1 bunch red radishes, washed, dried, stems and roots trimmed, thinly sliced
1 bunch fresh mint, leaves picked
150ml sweet soy dressing
Place the noodles in a heatproof bowl. Cover with boiling water and set aside for 5 minutes or until tender. Drain well.
Transfer the noodles to a large bowl. Add the prawns, snow pea sprouts, radish and mint and gently toss to combine. Divide the salad among serving bowls. Drizzle with dressing and serve immediately.
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