Cook noodles al dente according to package instructions.
In large salad bowl, add onion, peppers, cilantro, almonds and cooked noodles.
Toss with dressing and refrigerate until ready to serve.
Peel, rinse and dry the prawns.
In a medium saucepan, heat olive oil.
Add prawns and ginger.
Sauté two minutes.
Add soy sauce, rice vinegar and lemon juice.
Cook three more minutes over medium-high heat.
Place greens and salad ingredient packets into a large salad bowl & mix.
Divide dressed noodles onto four salad serving plates.
Divide greens and place in the center of each noodle plate.
Top each plate with four or five glazed prawns.