ASIAN DRESSING – good with noodles and fried chicken

120ml sunflower oil

60ml soy/tamari

40ml rice wine vinegar

1tblsp English mustard

70g caster sugar

15ml sesame oil toasted

½ cucumber

For the noodles
1 carrot
250g dried egg noodles or spelt noodles
A small bunch of spring onions, finely sliced
A large bunch of coriander, leaves picked - mint is also nice
Toasted sesame seeds, toasted and crushed

Toasted cashew nuts

Half the cucumber lengthways, scoop out the watery middle. Peel and cut the cucumber and slice. Peel the carrot into ribbons.

To make the dressing, mix everything up in a large jam jar - this will make more than enough but is so good you’ll want lots!

Cook the noodles in a large pot of boiling water for a minute or so less than it says on the packet (about four to five minutes). Drain the noodles and put into a serving bowl.

Pour the dressing on top and toss together to cover the noodles. Add the cucumber and carrots and toss again, then top with the spring onions, coriander and nuts; if you like, finish with toasted sesame seeds and crunchy onions.