1: Cook the noodles according to packet instructions, drain and rinse well under cool water.

2: Meanwhile make up the dressing. Whisk together the lemon juice, zest, ginger, vinegar, cayenne and tamari. Continue to whisk as you mix in the oil till the dressing emulsifies

3: In a large mixing bowl combine the noodles with the sliced vegetables, the coriander, spring onions and enough dressing to coat.

4: Scatter the sesame seeds and fresh chilli on top.

Best served fresh but will keep in the fridge for 2 days. You can add julienned carrots to this dish too.

Recipe courtesy of Ceri Jones www.naturalkitchenadventures.com

Photo credit: Photo by Toa Heftiba on Unsplash