Drain the prawns if frozen. Melt half the butter in a large frying pan over a medium heat. Add half the garlic and allow to cook for a minute. Then add half the prawns. Cook for two minutes, stirring regularly. Remove and set aside. Add the remaining butter and garlic to the pan then add the rest of the prawns. Cook and remove from the heat.
Place the noodles in a large bowl. Thinly slide the fennel bulb and add to the bowl along with the carrot, onion, red pepper, mange tout, coriander and cashew nuts. Mix well together and season.
To make the dressing: Mix the lime zest and juice, garlic, ginger, chilli, honey and sesame oil. Season and taste.
To serve: Mix the dressing through the noodle mixture. Divide the noodle salad between 4 plates, scatter the prawns on top.
