Green bean and rice noodle salad

Britain's soft vegetable season is just beginning to get into its stride so celebrate spring with this salad packed with green beans. As well as being full of vitamin K, the beans are a good source of manganese, an antioxidant that helps you convert essential fats into race-winning energy.

Serves: 4
Preparation time:  15 minutes

  • 250g thin rice noodles
  • 1 tbsp sesame oil
  • 200g green beans
  • 200g cooked peeled prawns
  • 1 bunch of spring onions, sliced
  • Chopped coriander leaves

For the dressing

  • Juice of 2 limes
  • 1 tbsp fish sauce
  • 1 medium rec chilli, sliced
  • 1 tsp finely grated fresh ginger

1  Whisk together all dressing ingredients.
2 Put the rice noodles into a bowl; pour over enough boiling water to ensure they are covered. Cover with cling film and soak until tender (about 4 minutes). Drain and rinse under cold water. Toss in the sesame oil to prevent them sticking together.
3 Boil the green beans for 3-4 minutes. Rinse under cold water. Slice into 2-3cm pieces and add to the noodles along with the prawns, spring onions and coriander.
4 Pour over the dressing and serve.

The Skinny

Calories 300
Fat 1g
Carbs 63g
Protein 13g