Asian rainbow salad

This salad is packed with crunch and flavour, and will get kids trying new vegetables.

Ingredients:  Serves two

75g cooked medium noodles, tossed in a little rapeseed oil to stop them sticking together

Dressing:  1 dessertspoon (8ml) rapeseed oil, 1 tbsp (10ml) rice vinegar, 1 dessertspoon (10ml) teriyaki sauce, 1 tsp (5ml) soy sauce, 2 tsp (5g) chopped ginger, small clove crushed garlic, a few chilli flakes (optional)

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