This was a tasty salad although it ended up a bit watery. Next time I would actually bother to deseed to the cucumber!
Chinese Prawn Noodle Salad (adapted from Salad Days - Good Housekeeping)
200g egg noodles
2 carrots, cut into chunks
handful green beans, halved
4 spring onions, finely sliced
1/2 cucumber, halved lengthways seeded and finely diced
350g cooked prawns
1 tbsp coriander
For the dressing
2 tbsp runny honey
2 tbsp dark soy sauce
2 tbsp rice wine vinegar
4 tbsp sesame oil
Bring a pan of water to the boil and cook the noodles according to packet instructions, adding the carrots and beans for the last 2-3 mins of cooking, Drain, run under the cold tap and drain again well.
Make the dressing by whisking the honey, soy sauce, vinegar and sesame oil together with some black pepper. Pour the dressing over the noodles, carrots and beans and toss together.
Stir the spring onions, cucumber, prawns and coriander into the noodles and divide between four bowls.