Prawn and Pink Grapefruit Noodle Salad

Place the noodles in a large bowl, and break them up a little if necessary. Cover with boiling water poured in from the kettle and leave to soak for ten minutes, until tender. Drain, and rinse under cold running water and then leave to drain thoroughly in a colander. Clean the prawns (including de-veining), and butterfly them. Heat olive oil in a frying pan and lightly cook the prawns until pink all over. Put to one side. In the same Bowl as the noodles were "cooked" lightly squash the cherry tomatoes and stir in the fish sauce, lime juice, sugar and diced chilli. Taste regularly to get the right "sweet, sour and spicy" balance. Toss the sauce through the noodles and then add all the remaining ingredients except the diced chilli, but including the prawns, cucumber, carrots, spring onions and pink grapefruit. Season and give everything a good stir, after which divide the noodle salad between the serving dishes, and sprinkle over the remaining diced chilli. Serve .