Using a fork, whisk together the vinegar, fish sauce, soy sauce, pepper, chilli sauce (if using), onion, cucumber and tomato in a large heatproof bowl. Set aside, tossing occasionally.
Place the vermicelli in a large heatproof bowl, cover with boiling water and leave to stand for 5 minutes or until softened. Drain, then rinse under cold running water. Drain again very well, then add to the tomato mixture in the bowl and toss to combine.
Heat the sunflower oil in a large wok over high heat. Add the prawns, garlic and ginger and stir-fry for 3-4 minutes or until the prawns are cooked through. Immediately transfer the prawn mixture to the bowl with the noodles and toss well to combine. Transfer to a serving platter, scatter over the mint leaves and serve warm.
TIP: You can make this a vegetarian recipe - Replace the fish sauce with tamari. Make a 2-egg omelette and shred finely. Replace the prawns with 500g diced tofu and cook with the garlic and ginger. Scatter the shredded omelette over the finished dish.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||1|
|Bread & Cereals||1|
|Healthy Fats & Oils||1|
|Total fat||5.9 g|
|- Saturated fat||0.8 g|
|Total carbohydrates||26.6 g|
|- Total sugars||5.7 g|