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
2 pak choi, white parts sliced and leaves left whole
1 tsp mustard seeds
1 tsp sesame seeds
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.
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.
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.