A vibrant and refreshing salad, which is perfect as a starter to an Asian-inspired meal, such as Thai fish cakes, or as a side dish for barbecues. Prepare ahead and allow the wonderful combination of flavours to be absorbed by the noodles.
If using fresh noodles, place in a colander and pour over just-boiled water, then run under cold water to refresh. Drain well and set aside. If using dry noodles, cook according to pack instructions.
In a pan of boiling water, blanch the broccoli for 40-50 seconds, then drain and refresh under cold running water.
Mix all of the dressing ingredients in a large bowl, add the noodles and combine thoroughly. Add the broccoli, carrot and cucumber and toss everything together, then leave to soak in the flavours for 30 minutes before serving.
When ready to serve, add the fresh coriander and Thai basil leaves and gently fold through.