You may think that cold noodle salads are something a bit summery, but the selection of winter vegetables we have hanging around at the moment make the perfect raw Asian salad. Toss with freshly cooked noodles (cool them by running them under cold water) and enjoy straight away for a bit of freshness and crunch. I’ve used egg noodles here as they’re what I have to hand, but soba would also work beautifully.

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