Coming from our love of all things noodle and all things seafood, this lovely salad is a match made in heaven between the gentle, wheaty flavour of the noodles, the sweet sea-y taste of the prawns, and the crisp green crunch of the cucumber, all sitting beautifully with the sweet, fairly spicy, fruity dressing.

Dressing:-

1 tbspn soy sauce

1 tbspn rice vinegar

2 tspn miso

1 dstspn mirin

1 dstspn sesame oil

1 tbspn very finely chopped chives

1 tspns sweet chilli sauce

1 hot red chilli, very finely chopped

The rest

200g cooked shrimps, peeled (we do it with a combination of pink and brown, and it works a treat)

160g fine noodles

½ a cucumber, quartered, de-seeded and cut into 1cm slices

150g radishes, as finely sliced as you can

1 heaped tspn sea salt

• Put the cucumber into a bowl and mix in the sea salt, set aside
• Cook the noodles as directed on the packet, refresh in a sieve under cold running water, drain well, set aside
• Combine the dressing ingredients
• When the cucumber has been sitting 10 minutes, drain, rinse briefly, pat dry with kitchen paper, then combine with the dressing, noodles and shrimps in a big bowl. Leave to sit for 10 minutes, then serve