- 100g fresh beansprout
- 250g fresh tagliatelle
- 2 carrot, cut into thin sticks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 bunch spring onions, cut into shreds
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- ¼ cucumber, cut into thin ribbons
- 200g cooked peeled prawn
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 5 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 tbsp light soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 2 tbsp rice vinegar or white wine vinegar
- 1 tbsp finely chopped fresh ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 large garlic clove, crushed
- 1 tsp clear honey
- sesame oil, to serve
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.
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.
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.
Making cucumber ribbonsTo cut cucumber into ribbons, shave off thin strips down the length of an unpeeled cucumber with a vegetable peeler working around the central core of seeds.