A make-ahead salad that can be thrown together in minutes
1 portion of egg noodles
1 tbsp soy sauce
1 tbsp toasted sesame oil
¼ garlic clove, chopped
1 very small knob of ginger, finely grated
5 cherry tomatoes, sliced
2cm cucumber, diced
2 radishes, thinly sliced
½ carrot, shaved with a potato peeler
1 spring onion, chopped
Summer salad leaves, washed
Coriander leaves, torn
1 tbsp fruit and nut mix
Place the noodles in a clean bowl and cover with boiling water. Allow to stand while you prepare the other ingredients.
Pour the soy sauce and toasted sesame oil into the bottom of a jam jar. Add the garlic, grated ginger and a good grind of black pepper.
Drain the softened noodles and place them in the jar. Top with the prepared vegetables and fruit and nuts. Shake well before serving.
ALTERNATIVE Add a small handful of peeled prawns
Recipe: Lisa Fearn