Sesame prawn & smacked cucumber rice noodles
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Sesame prawn & smacked cucumber rice noodles

By Sophie Godwin

Get five of your 5-a-day with this colourful sesame prawn and cucumber rice noodles, with edamame and chilli. Super-healthy, plus it only takes 25 minutes

  • Prep:10 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 545
  • fat 13g
  • saturates 2g
  • carbs 59g
  • sugars 13g
  • fibre 16g
  • protein 39g
  • salt 1.3g

Ingredients

  • ½ cucumber
  • 1 fat clove garlic, crushed
  • 1 red chilli, finely chopped (deseeded, if you prefer)
  • 1 tbsp sesame oil
  • 3 tbsp rice wine vinegar
  • 1 tsp low-sodium soy sauce
  • pinch of sugar
  • 100g rice noodles
  • 160g frozen peas
  • 160g frozen podded edamame beans
  • 180g raw king prawns
  • 160g mangetout
  • 2 pak choi, white parts sliced and leaves left whole
  • 1 tsp mustard seeds
  • 1 tsp sesame seeds

Method

  1. Lightly smack the cucumber with a rolling pin until it begins to break, then cut into pieces. Put in a sieve, sprinkle with a pinch of salt and leave to sit for 10 mins to draw out some of the moisture. To make the marinade, put the garlic in a large bowl along with the chilli, ½ tbsp sesame oil, the vinegar, soy and sugar. Set aside.

  2. Meanwhile, boil the kettle. Put the rice noodles in a bowl along with the frozen peas and edamame beans. Pour over the boiling water. Set aside until the noodles have softened. Drain thoroughly, then tip back into the bowl along with the marinade. Add the cucumber and toss everything together.

  3. Pour the remaining sesame oil into a frying pan over a high heat, then add the prawns, mangetout, pak choi, mustard and sesame seeds with a splash of water. Cook for 2-3 mins until the prawns have changed colour. Tip into the bowl with the cucumber and toss to combine.

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