Thai style noodle salad recipe by chef Sanjeev Kapoor

Boil 2 cups water in a deep non-stick pan.

Cut spring onions with greens into diamond shaped pieces and put into a bowl. Quarter cucumber vertically, remove the seeds and cut again into long thin strips. Put this into the same bowl.

Put glass noodles in the boiling water, switch off the heat and let it remain for a couple of minutes. Drain and put into a bowl of 1 cup cold water and separate its layers gently.

Cut capsicum into long thin strips and mix with cucumber and spring onions. Add carrot and mix well

Finely chop red chillies and put both into a bowl. Add ginger, salt, lemon juice and honey and mix well. Add the dressing, reserving some, to the bowl of vegetables and mix well.

Drain the noodles, squeeze out excess water and add to the bowl and mix well.

Finely chop mint leaves and coriander sprigs and add to the bowl. Drizzle the reserved dressing and mix well.