• 100 g (4 oz) bean thread (transparent) noodles
• 225 g (8 oz) cucumbers

Dressing

• 3 tablespoons light soy sauce
• 2 tablespoons Chinese white rice
• vinegar or cider vinegar
• 2 teaspoons chilli oil
• 1 tablespoon sugar
• 1 tablespoon oil, preferably groundnut
• 2 teaspoons finely chopped fresh ginger
• 3 tablespoons finely chopped spring onions

Soak the noodles in a large bowl of very hot water for 5 minutes. Drain and immerse them in cold water, then drain thoroughly in a colander. Cut the noodles into 7.5 cm (3 in) lengths, using scissors or a knife.

Peel the cucumbers, slice them in half lengthways and, using a teaspoon, remove the seeds. Cut the cucumber halves into 7.5 cm (3 in) lengths, 5 mm (¼ in) thick.

In a large bowl, combine the dressing ingredients, then add the cucumbers and noodles. Mix thoroughly. Turn the salad onto a serving platter and serve immediately or within 3 hours.