75 g (3 oz) baby spinach leaves or shredded Iceberg lettuce
1 carrot, peeled and grated
1/2 small red onion, thinly sliced, or 2 spring onions, sliced
1 tablespoon crushed toasted peanuts, to serve (optional)
1 tablespoon vegetable oil
1 tablespoon soy sauce
2 tablespoons lime juice
Place the noodles in a large bowl with enough boiling water to cover them. Set aside for 3–4 minutes or according to the packet instructions until just tender. Drain through a sieve and rinse under cold water to cool. Return the rinsed and drained noodles to the bowl.
While the noodles are cooking, combine the ingredients for the dressing.
Pour the dressing over the noodles. Add the vegetables and toss gently to combine. Heap into bowls and serve immediately, topped with crushed peanuts, if desired.