Sesame prawn & smacked cucumber rice noodles

• cucumber↗½
• fat clove garlic↗1

  crushed

• red chilli↗1

  finely chopped (deseeded, if you prefer)

• sesame oil↗1 tbsp tbsp
• rice wine vinegar↗3 tbsp tbsp
• low-sodium soy sauce↗1 tsp tsp
• sugar↗pinch of

  pinch of

• rice noodles↗100g g
• frozen peas↗160g g
• frozen podded edamame beans↗160g g
• raw king prawns↗180g g
• mangetout↗160g g
• pak choi↗2

  white parts sliced and leaves left whole

• mustard seeds1 tsp tsp
• sesame seeds↗1 tsp tsp

Step-by-step instructions

1. 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. 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. 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.