100g straight-to-wok noodles
100g cooked prawns
80g frozen edamame beans
2 tbsp sweet chilli sauce
2 tsp sesame seeds (optional)
1. If using frozen prawns, defrost thoroughly first according to the instructions on the pack.
2. Defrost the edamame by leaving them in hot water from the kettle for 5 minutes or so.
3. Slice the cucumber into ribbons with a potato peeler, or slice with a knife.
4. Separate the noodles with your fingers and mix in the sweet chilli sauce, prawns, edamame, cucumber and sesame seeds if using.