BEFORE COOKING:

BOIL THE KETTLE.

1. TO PREPARE THE NOODLES:

Place the vermicelli noodles into a heat-proof bowl and cover with boiling water from the kettle. Leave to soak for 5-6 mins then drain well into a sieve. Cut the noodle bunch once through the middle with a pair of kitchen scissors.

2. TO PREPARE THE VEGETABLES:

Roughly dice the sliced mango and add to a salad bowl with the noodles and the mizuna. Roughly chop the mint leaves, discarding the stalks and add half to the bowl. Just before serving, add the Nam Jim dressing and toss to combine. Snap the woody ends off the asparagus and discard, they will naturally snap in the right place then cut the spears into thirds on the diagonal.

3. TO COOK THE ASPARAGUS:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the asparagus then season with salt and cook for 2-3 mins, stirring occasionally. Remove from the pan and cover to keep warm.

Remove the prawns from their packaging and pat dry with a paper towel. Respray the pan with oil and place back over a high heat. Once hot, add the prawns then season with salt and pepper and cook for 60-90 secs on each side. Pour in the sweet chilli drizzle, stir to coat the prawns and cook for a further 30-60 secs.

TO SERVE:

Spoon Nam Jim vermicelli into bowls and top with charred asparagus and sweet chilli prawns. Sprinkle over lemongrass peanuts and remaining mint.