Summer Noodle Salad

Let me tell you, I bloody love a cold noodle. Rice noodles, grated veggies and a sharp, zingy dressing? Sign me up.

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Ingredients (serves 4)

Prep time: 15 mins Cooking time: 5 mins

• 200g rice noodles

• 2 carrots

• 2 courgettes

• 1 cucumber

• Sesame oil

• Dressing
  - 2 tbsp sesame oil
  - Juice from 3 limes
  - 2 tsp sugar
  - 2 tbsp vinegar
  - 2 tbsp soy sauce
  - 2 tsp garlic purée

• Garnish
  - Large handful of mint, basil & coriander
  - 3 spring onions

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Equipment required

• Grater

• Kitchen roll

• Mixing bowl

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Method

1. Cook the noodles as per the packet instructions. Once ready, drain and rinse with cold water until cool. Add a drizzle of sesame oil and mix through the noodles to prevent them sticking together. Set aside.

2. Grate the carrot, courgette & cucumber. Using kitchen roll, squeeze as much liquid out of the veg as you can (more will come out than you think!)

3. Combine the veg and the cold noodles with another drizzle of sesame oil and mix well. Chill in the fridge for at least an hour, taking out 10 mins before serving.

4. Just before the salad comes out the fridge, combine all of the dressing ingredients in a bowl and stir until smooth. Roughly chop all the herbs and the spring onions.

5. Take the salad out of the fridge and add the dressing, herbs and spring onions. Mix through the cold noodles and leave until ready to serve. Fresh and gorgeous!