Beijing Olympic salad

Ingredients (Serves 4)

• 2 tbsp vegetable oil
• 100g/4oz mangetout, sliced
• 1 red pepper, deseeded and sliced
• 2.5cm/1in piece fresh root ginger, peeled and grated
• 1 clove garlic, crushed
• 150g/5oz cooked tiger prawns
• Juice and zest of 2 limes
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1⁄2 tsp sugar
• 1 x 150g pack ready-to-use fine noodles
• 1 x 125g bag leafy salad with tatsoi
• Salt and freshly ground black pepper

Heat the oil in a large wok or frying pan, add mangetout and pepper, and stir-fry for 2 minutes. Add ginger, garlic and prawns, and stir-fry for 1 minute, then stir in lime juice and zest, soy sauce, sesame oil and sugar and simmer for 2 minutes. Remove from heat, add the noodles, toss together and season to taste. Empty the salad leaves into a large bowl, toss with the noodles until well mixed, then serve straight away.