A sharp, sweet dressing shaken in a jar, tossed through spelt noodles with cucumber, carrot and herbs. Quick, fresh, and good as a weekday meal.

ASIAN DRESSING – good with noodles and fried chicken

For the dressing

80ml sunflower oil
30ml soy or tamari 20ml rice wine vinegar 1⁄2 tbsp English mustard 35g caster sugar

8ml toasted sesame oil

For the noodles

250g dried spelt noodles
1⁄2 cucumber
1 carrot
A small bunch spring onions, finely sliced

A large bunch coriander, leaves picked (mint is also lovely)

Toasted sesame seeds, crushed Toasted cashew nuts

METHOD

Prep the veg. Halve the cucumber lengthways, scoop out the watery middle and set aside. Slice the cucumber. Peel the carrot into ribbons.

2 Make the dressing. Put all the dressing ingredients into a jam jar and shake to combine.

3 Cook the noodles. Cook according to the packet instructions. Drain, cover in cold water to stop them cooking, then add a dash of oil to stop them sticking together.

4 Dress and toss. Drain the cold noodles and tip into a serving bowl. Pour over the dressing and toss. Add the cucumber and carrot and toss again. Top with spring onions, coriander and cashews. Finish with sesame seeds and crunchy onions.

5 To serve. Lovely with shredded chicken, or a boiled egg halved and topped with nigella seeds.

Why spelt noodles

Spelt is an ancient grain, less tampered with than modern wheat and naturally lower in gluten.