Instructions: In a large pot of salted boiling water cook noodles for 2 minutes.

Drain to a colander and rinse under cold running water until cool to the touch.

Drain again.

In a large bowl combine noodles with scallions cucumber coriander and half of peanuts.

In a small bowl whisk all dressing ingredients together until well combined.

Toss with noodles.

Sprinkle with remaining peanuts and serve.

A bowl of these noodles glinting with crescents of cucumber looks like a mild mannered dish at first glance. Move closer however and the toasty aroma of sesame oil and the assertive tang of fresh ginger begin to reveal the true racy nature of this Asian inspired salad.

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