• 200g medium egg noodles (about 3 nests)
  • 100g frozen edamame
  • 1 tsp sesame oil
  • 1 carrot, peeled into ribbons using a vegetable peeler
  • ½ cucumber, deseeded, halved and thinly sliced into half-moons
  • 1 spring onion, sliced
  • 100g sugar snap peas, halved if you like
  • 1 red chilli, sliced (deseeded if you prefer less heat)
  • 300g peeled and cooked jumbo king prawns
  • 1 tsp sesame seeds

For the dressing


  • STEP 1

    Cook the noodles following pack instructions, adding the edamame for the last 2-3 mins of the cooking time. Drain in a colander, rinse with cold running water, and drain again. Tip the noodles and edamame into a bowl with the sesame oil and toss to prevent sticking. Leave to cool.

  • STEP 2

    Meanwhile, tip all the dressing ingredients into a lidded jar, seal and shake well to combine. Toss the cooled noodles and edamame with the remaining ingredients and the dressing, and serve immediately.

Goes well with


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A star rating of 4.7 out of 5.3 ratings