Chilled rice noodle salad with melon, prawns and cucumber

Salad

12	Cooked prawns, peeled (Main)
150 g	Rice noodles (Main)
½	Honeydew melon, peeled and sliced with seeds removed (Main)
⅓	Telegraph cucumbers, finely sliced, seeds removed (Main)
1 handful	Coriander
1 handful	Mint

Dressing

2 tsp	Fresh ginger, finely diced
2 tsp	Peanut oil
1	Green chilli, thinly sliced
1 tsp	Granulated white sugar
2 Tbsp	Lime juice
2 tsp	Fish sauce
1 Tbsp	Light soy sauce

Directions

1. Cook the rice noodles by soaking them in warm water for 15 minutes, drain, then add to plenty of boiling water.
2. Stir with chopsticks to separate, then remove after 2 minutes and rinse well with cold water.
3. Combine dressing ingredients in a small saucepan and heat through, stirring to dissolve the sugar, cool completely.
4. Add noodles to dressing and combine with the prawns, melon and cucumber.
5. Chill before serving and garnish with extra chilli if desired, fresh mint and coriander.