• 200g dried rice-stick noodles
• 1/2 medium red capsicum, thinly sliced
• 3 green onions, thinly sliced diagonally
• 1/2 continental cucumber, thinly sliced diagonally
• 1 large mango, thinly sliced diagonally
• 200g green prawns, peeled, deveined and head removed
• 1/4 cup chopped fresh mint leaves
• 2 baby cos lettuce, leaves torn up

• 2 tbsp olive oil
• 1/4 cup lime juice
• 2 tbsp Trident light sweet chilli sauce

Step 1:

• Place noodles in a large metal bowl, and cover with boiling water. Allow the noodles to soak for 10 minutes or until just tender, and separate noodles with a fork before draining the noodle bowl in a colander. Rinse the noodles under cold water and return to the bowl.

Step 2:

• To make the simple dressing, just place the oil, lime juice and sauce in a screw-top jar. Shake well to combine.

Step 3

• Add capsicum, green onion, cucumber, mango, prawns, lettuce and mint to the noodles. Drizzle dressing over top and toss to combine. Serve immediately.