Cook the green beans or broccoli for 2-4 mins in a pan of boiling salted water until bright green, then drain well. Finely slice the carrot, cucumber and mango into long, thin strips, or use a vegetable peeler to do this. Put the strips in a large bowl along with the green beans and drained noodles, then pour over the sauce. Toss well, then roughly tear in the herbs and toss again. Chop the nuts, if using, and sprinkle over to serve.
Hot & sour prawn rice noodle salad with green beans & mango recipe
