Asian noodle and spring roll salad

Cook spring rolls according to packet directions, then cut them in half.

2. Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water. Stand for 3 minutes. Separate noodles with a fork. Drain well. Using kitchen scissors, cut into shorter lengths. 

3. Combine dressing sauce and oil in a small jug. Mix well. 

4. To serve, divide noodles among serving bowls. Top with cucumber, carrot, sprouts, coriander and spring rolls. Drizzle with dressing.

5. Serve with peanuts, chili and onions.