Thai Noodle Salad with Peanut Sauce

INGREDIENTS:

• 200g dry noodles of choice
• 4 cups mix of cabbage, carrots and radish, shredded or grated
• 1 capsicum, finely sliced
• 3 spring onions, sliced
• ½ bunch coriander, chopped
• 1 tablespoon jalapeño, finely chopped
• ¼–½ cup roasted, crushed peanuts (garnish)

THAI PEANUT SAUCE

• 3 thin slices of ginger
• 1 clove garlic
• ¼ cup peanut butter (or sub almond butter!)
• ¼ cup fresh orange juice (roughly ½ an orange)
• 3 tablespoons fresh lime juice (1 lime)
• 2 tablespoons soy sauce
• 3 tablespoons honey or agave
• 3 tablespoons toasted sesame oil
• ½ –1 teaspoon cayenne pepper

METHOD:

• Cook noodles according to directions on the package. Drain and chill under cold running water.
• While noodles are cooking, blend the peanut sauce ingredients together using a blender until smooth.
•  Place shredded veggies, capsicum, spring onions, coriander and jalapeño into a serving bowl. Toss. Add the cold noodles to the serving bowl and toss again. Pour the peanut sauce over top and toss well to combine.
•  Adjust the salt (to your liking), add chilli flakes if you want and serve, garnishing with roasted peanuts, coriander and a lime wedge.