2 blocks dried fine egg noodles (about 130g)
4 celery sticks, finely sliced on the diagonal
Bunch of radishes, thinly sliced
About 300g beansprouts
400g cooked and peeled king prawns
4 tbsp sweet chilli sauce, plus extra to serve
1. Put the noodles in a large bowl. Pour over a kettle of boiling water and cover with cling film. Set aside for 5 minutes, stirring halfway, until just softened. Drain, run under cold water to cool, then drain again and tip into a large bowl.
2. Add the celery, radishes, beansprouts and prawns. Drizzle with the chilli sauce, season and toss everything together until combined.
3. Divide between plates and serve with extra chilli sauce to drizzle over.