ASDA part of the Wal-Mart family

• 2tbsp rice vinegar or cider vinegar
• 1tbsp light soy sauce
• 1tbsp sweet chilli sauce
• 1tbsp Thai fish sauce (nam pla)
• 1tbsp sunflower oil
• 200g carrots, cut into short strips
• 150g mange tout
• 4 spring onions, trimmed and sliced
• 700g pack Asda Fresh Egg Noodles
• 2 x 180g packs Asda Raw Tiger Prawns

1 Whisk together the vinegar, soy sauce, sweet chilli sauce and fish sauce. Set aside.

2 Heat the oil in a wok, add the carrots, mange tout and spring onions and stir-fry for 2 minutes. Add the noodles and stir-fry for a further 4-5 minutes.

3 Add the prawns and stir-fry for 2-3 minutes. Remove from heat, stir in the dressing and serve.