NOODLE SALAD
Source: Nick Nairn from Ready Steady Cook

150g/51/4oz egg noodles, cooked
1/2 pak choi
1/2 banana shallot, peeled and sliced
4 tbsp fresh coriander
4 tbsp fresh mint
1 lime, juice only
1/2 bird's eye chilli, chopped
2 tbsp soy sauce
1 tsp sesame oil
55g/2oz oyster mushrooms, sliced
sesame seeds, to serve

Place the noodles in a large bowl and add the pak choi, shallot and herbs.

Stir in the remaining ingredients, and mix to coat.

Transfer the noodle salad to serving bowls. Sprinkle with sesame seeds to serve.