PRAWN AND SALMON NOODLES

This miso dressing has become an overnight favourite in my house, not only for noodles but also as a dip for cooked broccoli spears and on green salads.

ServeS 4

150g fine egg noodles (see tip) 1 tbsp groundnut oil

150g sugar snap peas, ends trimmed and cut into 1cm dice 250g cooked and peeled king prawns

250g cooked salmon, flaked 4 small handfuls lamb’s lettuce 2 tbsp thinly sliced radishes, to serve

FOr THe DreSSing

50g unpasteurised red or yellow miso

1 tbsp sherry vinegar

3 tbsp groundnut oil

1 tbsp sesame oil

2 tbsp water

2 tsp caster sugar

2 tbsp roasted sesame seeds (ideally black and white)

★ Cover the noodles with plenty of boiling water in a large bowl, stirring to untangle them, and soak according to the instructions. Check to see whether they are tender and, if necessary, give them a few minutes longer. Drain using a colander then run under the cold tap. Shake well, return to the bowl and toss with a tablespoon of oil, then leave to cool completely.

★ Whisk all the ingredients for the dressing in a medium bowl. Toss two thirds of the dressing with the noodles. Mix in the sugar snap peas, prawns and salmon.

★ Divide the noodles between four plates, scatter with the lettuce and radishes and drizzle over the remaining dressing. TiP Check that the noodle packet instructions allow for soaking rather than cooking.