21 minutes to prepare and cook. Serves 4-6.
2. Drain the noodles well and rinse under cold running water. Drain again and place in a large bowl.
3. Add the pineapple, red pepper, water chestnuts and baby corn.
4. To make the dressing, beat together the pineapple juice, olive oil, soy sauce and honey and season well.
5. When ready to serve, pour over the dressing and mix well.
6. Serve garnished with spring onion.