This noodle salad is packed with fresh flavours, and is a great way of using up any green vegetables you might have in your fridge - mange tout, sugar snap peas, asparagus or pak choi will all work well. Served as is this dish is vegan, or you could add a dash of fish sauce to the dressing if you have it.
- Cook the noodles according to the packet instructions, drain well and toss with a teaspoon of sesame oil.
- Meanwhile, prepare the dressing. Add all the ingredients to a blender and blitz together, seasoning to taste. Spoon half of the dressing over the noodles and toss until evenly coated.
- Meanwhile, prepare the vegetables. Slice the cucumber in half and scoop out the seeds with a spoon, then slice it into long, thin strips. Chop the green vegetables into diagonal strips and add to the noodles along with the cucumber, chilli, mushrooms, spring onions and fresh herbs.
- Pile the salad into a big bowl and drizzle over the remaining dressing. Serve immediately, while still crunchy.