For the dressing

1 tbsp garlic infused oil

1 small red chili, deseeded and finely chopped

1 tbsp golden caster sugar

juice 2 limes

For the salad

250g thin rice noodles

150g pack cooked shrimp, halved along their spine

½ cucumber, peeled, deseeded and cut into matchsticks

1 carrot, cut into matchsticks or grated

3 scallions, shredded - green end only

handful coriander and/or mint leaves

Serves - 2


To make the dressing, mash the chili and sugar using a pestle and mortar.

Add the garlic infused oil, lime juice and 3 tbsp water and stir together. Set aside.

Get the kettle on, put the noodles into a bowl, then cover with boiling water.

Leave to stand for 10 mins until tender, then drain and divide between 2 bowls.

Mix the shrimp and veg together and divide between the bowls, too.

Finish by topping each salad with the herbs, then pour over the dressing to serve.

Recipe adapted from: Good Food
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