with PRAWNS, MANGO AND YUZU
300g fine rice noodles 3 tbsp toasted sesame oil 150g broad beans 1 mango, cut into chunks 1 small bunch of coriander (around 25g), roughly chopped 4 spring onions, sliced 150g king prawns, shelled and cooked 2 tbsp yuzu juice Juice of 1 lime
1 cook noodles according to pack instructions. refresh under cold running water, drain and transfer to a dish. toss through 1 tbsp of the oil. 2 Blanch the beans, drain, then add to the dish with the mango, coriander, prawns and half the spring onions. 3 combine the yuzu, lime juice and remaining oil and drizzle over the salad. mix well. scatter the remaining spring onions over and serve.