How To Make The Perfect… Glass Noodle Salad with Squid & Prawns

Name: How To Make The Perfect… Glass Noodle Salad with Squid & Prawns
Ingredients: 150 grams Mung bean (glass) noodles; 200 grams Fresh squid (cleaned and scored finely then cut into bite-sized chunks); 200 grams Fresh raw tiger prawns (cleaned and veins removed); 1 tsp Sea salt; 1 stick of Lemongrass; a small handfull of Asian leaves (Chinese celery), stems cut into 3-4cm lengths; 2 small and firm Tomatoes (ideally slightly under ripe), cut into wedges; 3 - 4 Spring onions cut into 2cm lengths; 3 - 4 Thai shallots, peeled and sliced (or ½ small red onion sliced thinly); 1 tsp Garlic (sliced and fried); a small handfull of Coriander leaves (with some stalk); 3 - 5 Red and/or green birds eye chillies; 3 cloves of Garlic; 2 Coriander roots; 4 tbsp Lime juice; 3 1/2 tbsp Fish sauce; 1 tbsp Caster sugar; a few leaves of Lollo Bianco lettuce

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With National Noodle Month recognised throughout March, this week’s recipe is a fresh, satisfying Thai salad. Created by Andy Oliver (Som Saa) in

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Ingredients

150 grams Mung bean (glass) noodles
200 grams Fresh squid (cleaned and scored finely then cut into bite-sized chunks)
200 grams Fresh raw tiger prawns (cleaned and veins removed)
1 tsp Sea salt
1 stick of Lemongrass
a small handfull of Asian leaves (Chinese celery), stems cut into 3-4cm lengths
2 small and firm Tomatoes (ideally slightly under ripe), cut into wedges
3 - 4 Spring onions cut into 2cm lengths
3 - 4 Thai shallots, peeled and sliced (or ½ small red onion sliced thinly)
1 tsp Garlic (sliced and fried)
a small handfull of Coriander leaves (with some stalk)
3 - 5 Red and/or green birds eye chillies
3 cloves of Garlic
2 Coriander roots
4 tbsp Lime juice
3 1/2 tbsp Fish sauce
1 tbsp Caster sugar
a few leaves of Lollo Bianco lettuce