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Nutrition: Per serving

  • kcal545
  • fat13g
  • saturates2g
  • carbs59g
  • sugars13g
  • fibre16g
  • protein39g
  • salt1.3g
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Method

  • step 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.

  • step 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.

  • step 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.

Recipe from Good Food magazine, September 2018

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.8 out of 5.5 ratings

Flukey35

Amazing!!! Really fresh, looks great and is packed full of goodness, the recipe says serves 2 and they are HUGE portions so it would easily stretch to 3. I'm excited to make this again.

SaraC

Oh my !! This was just delicious !!! I doubled up and not only did we have extras, I now can’t wait for my lunch tomorrow at work. So so good - you just try it !!

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