Cucumber and Prawn Noodle Salad with Sesame and Ginger Dressing

Ingredients

• 700 greenhouse cucumber, halved lengthways, seeds scooped out, cut into thin half-moons or ribbons using a peeler
• 400 cooked and peeled king prawnsor use edamame for a vegan version
• 200 g dried soba noodlesor use rice noodles for a gluten-free version
• 4 spring onions, finely sliced
• 1 fresh red chilli, finely sliced
• 20 g fresh coriander, roughly chopped
• 2 tbsp toasted sesame seeds
• 3 tbsp toasted sesame oil
• 3 tbsp soy sauceuse tamari for gluten-free
• 2 tbsp rice wine vinegar
• 3 cm fresh ginger, finely grated
• 1 cloves garlic, finely grated
• 1 tsp caster sugar
• 1 tbsp fish sauceomit and add a little extra soy for a pescatarian-free version

Contains: cereals gluten, crustaceans, fish, sesame, soya, sulphites.

Method

1. Cook the soba noodles according to the packet instructions, usually 4–5 minutes in boiling water. Drain and rinse immediately under cold running water until completely cold. This stops them cooking and prevents them sticking. Set aside.About 5 min
2. While the noodles cook, make the dressing. Whisk together the sesame oil, soy sauce, rice wine vinegar, grated ginger, grated garlic, caster sugar and fish sauce in a small bowl until the sugar has dissolved. Taste — it should be salty, sharp and slightly sweet.About 3 min
3. Toss the cucumber ribbons or half-moons with a pinch of salt in a colander and leave for 5 minutes to draw out excess water. Pat dry with kitchen paper. This step prevents the salad becoming watery.About 5 min
4. Combine the cold noodles, cucumber, prawns, spring onions and most of the chilli in a large bowl. Pour over the dressing and toss thoroughly to coat everything.About 2 min
5. Divide between four bowls or plates. Scatter over the coriander, sesame seeds and the remaining sliced chilli. Serve immediately.