Ginger prawn & pasta salad recipe | Good Food

Small bowls of prawn and tagliatelle salad

100g fresh beansprout
250g fresh tagliatelle
2 carrots
cut into thin sticks
1bunch spring onions
cut into shreds
¼ cucumber
cut into thin ribbons
200g cooked peeled prawn
5 tbsp sunflower oil
2 tbsp light soy sauce
2 tbsp rice vinegar
or white wine vinegar
1 tbsp finely chopped fresh ginger
1large garlic clove
crushed
1 tsp clear honey
sesame oil
to serve

Method

step 1
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.
step 2
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.
step 3
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.