Sesame prawn & smacked cu­cum­ber rice noo­dles

BBC Good Food - - Inside -

SERVES 2 PREP 10 mins COOK 15 mins EASY

1/2 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

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.

GOOD TO KNOW healthy • cal­cium • fo­late • fi­bre • vit c • iron • 5 of 5-a-day

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

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