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Give pasta a special twist with a honey, ginger and sesame dressing plus crispy beansprouts. These tasty bowls make a quick and easy lunch or buffet dish for a party
Nutrition: per serving
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.