Vietnamese Noodle Salad

Bring a large pot of salted water to a boil and cook the egg noodles according to package directions until tender, then drain and rinse under cold water to cool completely.

Pat the chicken breast dry and season lightly with salt and pepper, then heat vegetable oil in a pan over medium-high heat and cook the chicken for 6-8 minutes per side until golden and cooked through.

Remove the cooked chicken from the pan and set aside to cool slightly, then slice it into bite-sized pieces.

In the same pan, increase heat to medium-high and cook the peeled king prawns for 2-3 minutes per side until they turn pink and opaque, then transfer to a plate to cool.

Trim the green beans and blanch them in boiling salted water for 3-4 minutes until tender-crisp, then drain and refresh in cold water.

Peel and julienne the carrot into thin matchsticks, then slice the cucumber into similar-sized batons and thinly slice the spring onions on the diagonal.

In a small bowl, whisk together the fresh lime juice, sugar, and the sauce until the sugar dissolves completely and the dressing is well combined.

Place the cooled egg noodles in a large serving bowl and top with the sliced chicken, prawns, green beans, carrot, cucumber, and spring onions in separate sections for visual appeal.

Pour the lime-based dressing over the noodle salad and toss gently to coat all ingredients evenly.

Garnish with the chopped mint and chopped coriander just before serving, and adjust the seasoning with additional lime juice or salt if needed.