Step 1

Place chopped mango, miso paste, mirin seasoning and 1 tsp oil in a blender. Blend until smooth. Place ½ cup (125ml) of the miso mixture in a bowl with the prawns. Toss to combine. Cover and place in the fridge for 30 mins to develop the flavours. Reserve the remaining miso mixture.

Step 2

Meanwhile, cook the noodles following packet directions. Refresh under cold water. Drain well.

Step 3

Heat 1/2 tsp oil in a non-stick frying pan over medium-high heat. Add half the prawn mixture and stir-fry for 4 mins or until cooked through. Repeat with remaining oil and prawn mixture.

Step 4

Place the noodles, cucumber, mango wedges, spring onion and chilli on a serving platter. Combine reserved miso mixture and vinegar in a separate bowl. Season. Pour half the dressing over the noodles and gently toss. Top with the prawns and remaining dressing to serve.