Prawn and ginger noodle salad

Serves 4

100g dried vermicelli rice noodles
1 cucumber, cut into long thin strands, or spiralised
150g cherry tomatoes, halved
250g cooked peeled prawns
4 spring onions, chopped
60g roasted salted peanuts, roughly chopped
40g mixed coriander and basil with a few mint leaves, roughly chopped
Thai salad dressing (see recipe below)

1 Soak the rice noodles in a bowl of boiling water for 4 minutes, then drain and refresh them under cold running water.

2 While the noodles are soaking, place all the salad ingredients in a large bowl and mix together well.

3 Add the thai salad dressing along with the noodles. Toss well before serving.