This is stupendously easy to do, quick, and can result in small people eating something that at least carries the label of 'salad', even if it doesn't feature a towering mound of lettuce (still working on that). The best noodles for this, I've found, are the relatively chunky 'quick noodles' that take 2-3 minutes, rather than rice noodles or anything closer to vermicelli.
Ingredients:
2 blocks of quick cook noodles
1/4 cucumber, sliced and quartered
Tbsp sesame oil
Tbsp light soya sauce
Juice of one lime
Sesame seeds
Method:
Cook the noodles and then drain well in cold water. Add the cucumber, sesame oil, soya sauce and lime juice and then turn through until well coated with all the noodles separated. Sprinkle with sesame seeds to serve.
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