Herby, peanutty noodly salad recipe

Herbs, peanuts and noodles in a salad. Healthy, easy to make and packed with a punch

Hugh: "A bright and zingy dressing, handfuls of herbs and crunchy peanuts pack loads of flavour into simple, easy-to-cook noodles. If you can only find salted peanuts, rinse the salt off and pat them dry. When it comes to the fresh herbs, the mint’s pretty much a must; the other two are desirable but optional."

Serves 4

• 150g Thai rice noodles
• 150g French beans
• 2 large handfuls of peanuts
• 2 tbsp rice wine vinegar
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 lime, juice and zest
• 1 clove garlic, grated
• ½ red chilli, finely chopped
• 1 small cucumber, peeled and thinly sliced
• 4 spring onions, sliced
• 1½ tbsp each of mint, coriander and basil

1. Preheat the oven to 180ºC/gas mark 4. Cook the noodles and beans in boiling water for about 3 minutes, or until the noodles are cooked and beans still have some crunch. Drain in a colander and refresh under cold running water.

2. Roast the peanuts in the oven for 8 minutes or until golden.

3. Put the rice wine vinegar, soy sauce, sesame oil, lime juice and zest, garlic and chilli in a large bowl and give everything a good whisk.

4. Add the drained noodles and beans to the bowl and give everything a good stir to ensure everything is evenly coated.

5. Add the cucumber and spring onions to noodles and toss, then add the chopped herbs and give another good stir.

6. Crush the peanuts with the back of a spoon. Plate the noodle salad and sprinkle with the toasted nuts.