Thai prawn noodle salad

What you need

• ·180g cooked king prawns
• ·90g egg noodles
• ·100g cucumber
• ·80g carrots
• ·25g peanut butter
• ·15g soy sauce
• ·1 lemons
• ·6g red chillies
• ·6g root ginger

Method

1. 1Cook the noodles, then run them under cold water until completely cool or the salad goes claggy.
2. 2Whisk the peanut butter, soy, lemon juice, grated ginger and chopped chilli with a splash of warm water into a pourable dressing.
3. 3Ribbon the cucumber and carrot with a peeler — long strips, not dice. They hold dressing far better.
4. 4Toss everything with the prawns and the dressing.

Better after an hour in the fridge, which makes it the one lunch worth making the night before.

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