cucumber 1/2, halved lengthways, deseeded then sliced
spring onions 2, thinly sliced
roasted peanuts 4 tbsp, roughly chopped
watermelon 150g flesh, sliced
mint a handful of leaves, large ones torn
coriander a handful, leaves and stalks roughly chopped
Thai basil a small handful of leaves, (optional)
For the dressing:
crunchy peanut butter 3 tbsp
light soy sauce 4 tsp
rice vinegar 1 1/2 tsp
stem ginger balls 2, finely diced, plus 2 tsp of syrup from the jar
sriracha sauce 1 tsp
lime 1, juiced
METHOD:
Put the dressing ingredients into a small jug and whisk with 2-3 tbsp of just-boiled water until a smooth, runny dressing forms.
Bring a pan of water to the boil, then take off the heat and add the noodles. Check after 3-4 minutes – the noodles should be softened but still have a little bite. Drain well.
Tip the noodles into a big mixing bowl. Use your hands to squash the tomatoes over the bowl, tearing them in half and then adding to the noodles. Add the cucumber, spring onions and most of the peanuts. Drizzle over the dressing with some seasoning and toss until the noodles are coated.
Tip in the watermelon and gently toss a few more times. Tip onto a platter or into serving bowls. Scatter over the herbs and the remaining nuts.
