Ginger prawn & pasta salad

bean sprout bean sprouts carrot carrots cucumber cucumbers fresh ginger light pasta prawn prawns rice vinegar soy sauce spring onion spring onions tagliatelle thai

N/A

Source

Ingredients

100g fresh beansprout

250g fresh tagliatelle

2 carrots , cut into thin sticks

1bunch spring onions , cut into shreds

¼ cucumber , cut into thin ribbons

200g cooked peeled prawn

5 tbsp sunflower oil

2 tbsp light soy sauce

2 tbsp rice vinegar or white wine vinegar

1 tbsp finely chopped fresh ginger

1large garlic clove , crushed

1 tsp clear honey

sesame oil , to serve

Method

Put the beansprouts in a bowl, cover with cold water and leave for 10 minutes, then drain (this crisps them up). Meanwhile cook the pasta in a pan of boiling salted water according to the packet instructions.

Tip the pasta into a colander and run under the cold tap, then drain thoroughly. Toss with the carrots, spring onions, cucumber, prawns and beansprouts.

For the dressing, whisk together the sunflower oil, soy sauce, vinegar, ginger, garlic and honey. Pour over the pasta and lightly toss. Drizzle with a little sesame oil to serve. You can make this up to 4 hours ahead - keep it chilled until ready to serve.