Asian-style Noodle Salad

Serves 1

Soak the noodles in boiling water while you make the rest of the salad.
Boil the egg so it’s just starting to harden but still has some runny yolk. This is about 5mins.
If you have a spiraliser, use it here, but if you don’t you can easily just coarsely grate it or shred it with a knife.
Once you have got your vegetables prepared, toast your cashew nuts in a dry pan. You need to give them your full attention or they’ll burn (I always end up burning a few).
By now your noodles should be ready. Cooking them this way rather than boiling in a pan stops them from going mushy.
In a bowl, mix the sesame oil, juice from the lime and sweet chilli sauce together then add the drained noodles and cucumber.
Mix so that everything is nicely coated in the dressing.
Transfer to a plate and sprinkle the spring onion, chilli and cashews. Serve with the egg.

Serves 1

Soak the noodles in boiling water while you make the rest of the salad.
Boil the egg so it’s just starting to harden but still has some runny yolk. This is about 5mins.
If you have a spiraliser, use it here, but if you don’t you can easily just coarsely grate it or shred it with a knife.
Once you have got your vegetables prepared, toast your cashew nuts in a dry pan. You need to give them your full attention or they’ll burn (I always end up burning a few).
By now your noodles should be ready. Cooking them this way rather than boiling in a pan stops them from going mushy.
In a bowl, mix the sesame oil, juice from the lime and sweet chilli sauce together then add the drained noodles and cucumber.
Mix so that everything is nicely coated in the dressing.
Transfer to a plate and sprinkle the spring onion, chilli and cashews. Serve with the egg.