100g rice noodles
3 spring onions, finely sliced
1 cucumber, halved, seeds removed and cut into long thin strips
2 red chillies, deseeded and finely sliced
15g mint leaves, roughly chopped
25 g coriander, roughly chopped
1 tbsp sesame seeds, lightly toasted
Lucy’s Ginger and Sesame Dressing
- Cook the noodles to packet instructions and drain.
- Place the noodles in a salad bowl with the remaining ingredients . Drizzle over 3 - 4 tablespoons of dressing and toss to combine. Serve immediately.