Ingredients
- 100g fresh beansprout
- 250g fresh tagliatelle
- 2 carrots, cut into thin sticks
- 1bunch spring onions, cut into shreds
- ΒΌ cucumber, cut into thin ribbons
- 200g cooked peeled prawn
- 5 tbsp sunflower oil
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar or white wine vinegar
- 1 tbsp finely chopped fresh ginger
- 1large garlic clove, crushed
- 1 tsp clear honey
- sesame oil, to serve
Method
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Put the beansprouts in a bowl, cover with cold water and leave for 10 minutes, then drain (this crisps them up). Meanwhile cook the pasta in a pan of boiling salted water according to the packet instructions.
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Tip the pasta into a colander and run under the cold tap, then drain thoroughly. Toss with the carrots, spring onions, cucumber, prawns and beansprouts.
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For the dressing, whisk together the sunflower oil, soy sauce, vinegar, ginger, garlic and honey. Pour over the pasta and lightly toss. Drizzle with a little sesame oil to serve. You can make this up to 4 hours ahead – keep it chilled until ready to serve.