In a bowl, combine the lemongrass, garlic, ginger, lime juice, fish sauce, and sesame oil. Add the prawns (or tofu or tempeh) and toss to coat well. Set aside to marinate for 5-10 minutes while you prepare the rest of the bowl.

Cook the vermicelli noodles according to the packet instructions. Drain, rinse under cold water, and set aside.

To make the dressing, whisk together the lime juice, sesame seeds, rice vinegar, honey, fish sauce, sesame oil and chilli in a small bowl, until well combined.

Heat a pan over medium heat. Add the marinated prawns and cook for 2–3 minutes on each side until pink and just cooked through. If using tofu, pan-fry until golden on all sides. If you are using chicken or salmon, cook in the oven.

To assemble, divide the noodles between four bowls. Top with prawns (or tofu or tempeh), carrot, cucumber, cabbage, sprouts, avocado and herbs. Drizzle generously with the chilli sesame dressing and sprinkle with peanuts.

Simple Swaps / Additions / Tips
– Swap the prawns for tofu or tempeh. Chicken or salmon is great too!
– If you don’t have lemongrass you can substitute for the zest and juice of a lemon or lime.
– Swap the fish sauce for tamari or soy sauce.
– Swap vermicelli noodles for thicker rice noodles, soba noodles or a grain, such as white or brown rice or quinoa.
– Change up the vegetables / herbs depending on what you have and what’s in season.
– Swap the fresh red chilli for chilli flakes.
– Swap the peanuts for cashews.

This recipe has been created for The Avo Tree by Two Raw Sisters