Classic Asian noodle salad

Ingredients (nutrition)

• 2 tablespoons grated fresh root ginger
• 2 tablespoons sesame oil
• 3 fl oz red wine vinegar
• 2 tablespoons light soy sauce
• 1 tablespoon sweet chilli sauce
• 2 crushed garlic cloves
• 9 oz thin instant noodles
• 1 lb cooked large prawns, peeled, deveined and cut into halves
• 1 chopped red pepper
• 4 oz sliced mangetout
• 5 sliced spring onions
• 2 tablespoons chopped fresh coriander leaves

Cooking Instructions

1. To make the Thai salad dressing, put ginger, sesame oil, vinegar, light soy sauce and sweet chilli sauce in a large bowl. Whisk to distribute the ingredients evenly.
2. Cook the noodles in a large pot of boiling water for 2 minutes. Drain well.
3. Add to the dressing and mix well. Set aside to cool.
4. Add the prawns, red pepper, mangetout, spring onions and coriander leaves to the noodles.
5. Toss gently and serve at room temperature.

Servings: 4

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