|Prep time||20 minutes|
|Cook time||5 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Finely chop one red chilli.
To make the dressing, combine the water, rice vinegar, lime juice, soya sauce, sugar and sesame oil in a medium-sized bowl.
Cook the noodles in a medium pot of boiling salted water, stirring occasionally, until just al dente. Immediately drain and plunge into ice water. Transfer to a medium-sized bowl. Toss with half of the dressing.
Finely slice the cucumber and daikon. Halve the baby corn. Slice the nori sheets into strips. Finely slice the remaining red chilli. Separate the leaves of the pak choi.
Divide the noodles between 4 bowls. Top with the sliced cucumber, daikon, baby corn, nori sheets, chilli, pak choi, pickled ginger, coriander and sesame seeds.
Drizzle with remaining dressing and serve.