• 1 tablespoon olive oil
  • 380g raw banana prawns, peeled and devined
  • 1 medium carrot, peeled, cut in half lengthways, and then sliced diagonally (5mm thick)
  • 1 jalapeno chilli, finely diced
  • 180g Chang's dried rice noodles
  • 1/3 cup fresh mint leaves, coarsely chopped, loosley packed
  • 2 tablespoons roasted salted peanuts, finely chopped
  • 1/4 cup Coles brand smooth peanut butter
  • 1 tablespoon Fountain soy sauce, plus 1 teaspoon extra
  • 2 tablespoons water
  • 1/4 cup classic Asian rice wine vinegar
  • 2 spring onions, thinly sliced
  • 2 tablespoons olive oil, extra
  • 1 tablespoon Coles brand brown sugar
  • 3 garlic cloves crushed
  • 1/2 bunch buk choy, cored and thinly shredded
  • Step 1 To make the dressing, in a medium bowl, whisk peanut butter and soy sauce until blended and creamy. Whisk in the water then vinegar, spring onions, oil, sugar and garlic and whisk until completely combined. Cover and refrigerate until ready to serve. Note: If time allows, make dressing the day before and keep refrigerated.
  • Step 2 To cook the prawns and vegetables, heat a large heavy-based frying pan over high heat. Add oil, then add prawns in a single layer and cook, without stirring, for 1 min. Stir in buk choy, carrot and chilli, and season with salt and pepper. Cook for 2 mins, or until prawns are opaque and vegetables just tender. Transfer mixture to a large, wide bowl and set aside to cool completely, stirring often to allow the steam to dissipate.
  • Step 3 Meanwhile, cook noodles according to packet directions, stirring often, until tender but still firm to the bite. Drain noodles then rinse under cold water until cold. Drain well.
  • Step 4 To serve, add noodles, mint and dressing to the cooled prawn and vegetable mixture and toss to coat with dressing. Season to taste with salt. Divide between four wide bowls. Sprinkle with peanuts and serve.