Prawn sweet chilli noodle salad

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Ingredients

3 nests medium egg noodles

½ large cucumber

bunch spring onions , finely sliced

100g cherry tomato , halved

1 green chilli , deseeded, finely chopped

200g cooked king prawns , defrosted if frozen

zest and juice 2 limes

4 tbsp sweet chilli sauce

100g baby spinach leaves

25g roasted cashew

Method

Boil the noodles for 4 mins, then drain. Cool under running water, then drain again. Put into a large bowl, then using scissors, cut into shorter lengths.

Halve cucumber lengthways, then scoop out the seeds. Slice into halfmoons and add to the noodles with the onions, tomatoes, chilli and prawns.

Mix the lime zest, juice and chilli sauce to make a dressing and fold through noodles. Put a handful of spinach onto each serving plate, top with the noodles and cashews.