Gingered Prawn and Lasagnette Salad

1 piece preserved stem ginger, finely chopped, plus 30ml (2tbsp) syrup from the jar
15ml (1tbsp) soy sauce
15ml (1tbsp) sesame oil
150g (5oz) fresh or dried lasagnette
salt and ground black pepper
30ml (2tbsp) oil
225g (8oz) baby carrots, halved lengthways
125g (4oz) baby courgettes, halved lengthways
1 bunch spring onions, trimmed and sliced
4 garlic cloves, peeled and thinly sliced
1 red chilli, de-seeded and chopped
175g (6oz) Chinese leaves, shredded
350g (12oz) cooked peeled prawns
60ml (4 level tbsp) fresh parsley or coriander,
roughly chopped
30ml (2tbsp) toasted sesame seeds to garnish

A prawn and pasta salad with plenty of Asian flavour

In short	Preparation time: 20 mins Cooking time: 15 mins Total time: 35 mins Serves: 4 people Course: Main
Nutrition (per portion)	420 calories 16g fat (2g saturates) 43g carbs

Method

1 To make the dressing, combine the ginger, ginger syrup, soy sauce and sesame oil.

2 Cook the pasta in a large pan of boiling, salted water according to packet instructions until al dente. Drain and place in a bowl. Add the dressing and toss to coat evenly.

3 Heat the oil in a large frying pan or wok. Add the carrots and the courgettes and fry very quickly over a high heat until lightly charred. Remove the vegetables with a slotted spoon and set aside. Add the spring onions, garlic, chilli and Chinese leaves to the frying pan, then fry quickly until the leaves are just wilted. Add the prawns and heat through briefly.

4 Add all the vegetables to the pasta, then stir in the parsley or coriander and season to taste. Serve the salad warm, scattered with toasted sesame seeds to garnish.