Method

Step 1: Place the noodles in a heatproof bowl and cover with boiling water. Cover and leave aside for three minutes to soften then drain in a colander and rinse with cold water. Drain again and squeeze out any excess water with your hands so they are really dry.

Step 2: Remove the tough outer leaves from the lemongrass and cut off the ends of the stalks. Starting at the fatter end, roughly slice each stalk into rings. Stop slicing when you can no longer see the purple band in the rings and discard the rest because it will be too tough to eat.

Step 3: Very finely chop the lemongrass rings then tip into a large mixing bowl. Squeeze in the juice from the limes and add the chilli powder, sugar and oil. Whisk it all together.

Step 4: Using a sharp knife, cut the top and bottom off the grapefruit, then carefully slice the skin off in sections, cutting from the top to bottom. Remove any remaining pith, then cut out the juicy pieces from the membrane and put them into the bowl with the dressing.

Step 5: Trim and finely slice the spring onions, then add them to the bowl. Chuck in the pea shoots, crayfish, basil, mint and cooked noodles. Toss together well, then serve with the pumpkin seeds scattered over the top.

Mighty Spice Express by John Gregory- Smith (£20, Duncan Baird Publishers) is out now; mightyspicekitchen.com

Recipe: Crayfish glass Noodle Salad