Easy Thai-style noodle salad

Crunchy veg, loadsa herbs, superfresh dressing, nuts & seeds SERVES 4. PREP AND COOK TIME 20 MINUTES

200g vermicelli rice noodles

5cm piece of ginger

3 limes

1 tablespoon low-salt soy sauce

1 tablespoon chilli jam extra virgin olive oil sesame oil

4 spring onions

650g mixed crunchy veg, such as carrots, pak choi, Chinese cabbage, radishes, chicory, asparagus, sprouts

80g unsalted peanuts

1 tablespoon sesame seeds

½ a bunch of fresh mint (15g)

½ a bunch of fresh coriander (15g)

1 Cook the noodles according to the packet instructions, then drain and refresh under cold running water. Meanwhile, peel and roughly chop the ginger, then bash to a paste in a pestle and mortar. Finely grate in the lime zest and squeeze in the juice, then add the soy sauce, chilli jam, 2 tablespoons of extra virgin olive oil and 1 teaspoon of sesame oil. Muddle together and tip into a large salad bowl.

2 Take pride in slicing the veg really nicely: trim and very finely slice the spring onions and whatever other crunchy veg you choose, and add to the dressing. Toast the peanuts and sesame seeds in a dry non-stick frying pan on a medium heat until golden, then bash half to a powder in a pestle and mortar and tip into the bowl, saving the rest for garnish. Add the noodles to the bowl, then pick and tear in the herb leaves and toss together well, scattering over the reserved nuts and seeds. Season with black pepper and extra soy, if you like.

3 Sometimes I like to serve this dish with soy-doused silken tofu – delicious!

ENERGY 437kcal FAT 18.2g SAT FAT 3.1g PROTEIN 11.5g CARBS 55.5g SUGARS 10.6g SALT 0.5g FIBRE 3.6g