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Thai noodle salad
This Thai noodle salad is best eaten at room temperature.
- In a large serving bowl, whisk together ginger, soy sauce, sesame oil, vinegar, chili sauce, crushed garlic, and kecap manis.
- Cook egg noodles according to package instructions, drain and set aside to cool.
- Cut each prawn lengthwise with a sharp knife. Add the noodles and prawns to the dressing. Toss thoroughly, but gently.