If using raw peanuts, roast on a tray in the oven (at 180°C/Gas Mark 4) for 8–10 minutes, until golden brown. Leave to cool, then bash lightly to break them up a bit.
For the dressing, whisk all the ingredients together in a large bowl.
Cook the noodles according to the instructions on the packet. Drain and rinse under the cold tap. Add to the dressing and toss until well coated. Leave to cool completely in the dressing.
Cook the beans and/or mangetout in a pan of lightly salted boiling water till just tender and still a bit crunchy, 3–5 minutes for beans, 2–3 minutes for mangetout. Drain, refresh in cold water and drain well.
Halve the cucumber lengthways and slice thinly. Finely cut the spring onions on the diagonal.
Toss the cooled noodles with the peanuts, cucumber, spring onions, beans and/or mangetout and herbs. Serve with soy sauce on the side, for everyone to help themselves.
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