Ingredients:

• 200g frozen shelled soya beans
• Juice 4 limes, plus extra wedges to serve
• 4 tsp toasted sesame oil
• 3 tbsp sweet and spicy chilli sauce
• 400g cooked and ready to eat egg noodles
• 300g cooked crayfish tails
• 200g ripe mango, peeled and diced
• 200g cucumber, sliced
• 200g radishes, finely sliced
• Handful mixed fresh herbs, finely chopped (mint and coriander are good choices)

 

Instructions:

• Put the soya beans in a heatproof bowl, cover with boiling water and leave for 5 minutes. Drain, rinse under cold water, then set aside.
• For the dressing, mix the lime juice, sesame oil and chilli sauce in a large salad bowl until smooth.
• Add the soya beans, egg noodles, crayfish tails, mango, cucumber, radishes, and herbs to the salad bowl, toss well and season to taste with salt and pepper. Serve straightaway.