First, make the salsa. Put a small saucepan of water on to boil and blanch the green beans for 2 minutes. Drain, run under cold water and place in a bowl. Add the red pepper, half of the sliced spring onions and mango. Add the sesame oil and the lime juice. Mix and place to one side.

Cook the noodles according to the packet instructions. Cool under running water, drain and place in a large mixing bowl.

Place a large frying pan on a high heat. Add the olive oil, ginger, garlic, chillies and remaining spring onions. Stir-fry for 1 minute. Add the prawns, turn the heat down to medium and stir-fry for a further 2 minutes. Add the peas and fish sauce, and stir-fry until the peas and prawns are cooked through. Make sure the prawns have all turned pink and there are no grey bits remaining. Don’t cook them for too long, though, or the flesh will become tough. Tip the prawns into the bowl with the noodles along with the carrot matchsticks, cucumber matchsticks and soy sauce. Toss to combine.

Transfer the noodle salad to a serving platter or individual plates. Spoon the salsa on top of the noodles. Scatter the coriander on top and serve with the lime wedges.