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This low-fat salad is is great for a picnic, lunchbox or even a buffet
Boil the noodles for 4 mins, then drain.
Cool under running water, then drain
again. Put into a large bowl, then using
scissors, cut into shorter lengths.
Halve cucumber lengthways, then
scoop out the seeds. Slice into halfmoons
and add to the noodles with the
onions, tomatoes, chilli and prawns.
Mix the lime zest, juice and chilli sauce to
make a dressing and fold through noodles.
Put a handful of spinach onto each serving
plate, top with the noodles and cashews.
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