Sesame prawn & smacked cucumber rice noodles served on a plate

Sesame prawn & smacked cucumber rice noodles

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(2 ratings)

Prep: 10 mins Cook: 15 mins


Serves 2

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

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal545
  • fat13g
  • saturates2g
  • carbs59g
  • sugars13g
  • fibre16g
  • protein39g
  • salt1.3g
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  • ½ cucumber
  • 1 fat clove garlic, crushed



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 1 red chilli, finely chopped (deseeded, if you prefer)



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tbsp sesame oil
  • 3 tbsp rice wine vinegar
  • 1 tsp low-sodium soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • pinch of sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • 100g rice noodles
  • 160g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 160g frozen podded edamame beans
  • 180g raw king prawns
  • 160g mangetout
    Mangetout with papaya & beansprouts on a white plate



    The French name tells you everything; it means ‘eat it all’. Mangetout properly…

  • 2 pak choi, white parts sliced and leaves left whole
    Pak choi

    Pak choi


    This member of the cabbage family has a number of different names, including…

  • 1 tsp mustard seeds
  • 1 tsp sesame seeds


  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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