Asian Noodle Salad with Peanut Dressing

ASIAN NOODLE SALAD:--
150 g medium egg noodles
1 large carrot, julienned thinly
5 radishes, sliced thinly
⅓ of cabbage head or 3 cups red cabbage
10 g coriander
2-3 spring onions, sliced
1 tbsp sesame seeds
PEANUT DRESSING:--
2 tbsp PICS chunky peanut butter
1 tbsp raw bush honey
2 tbsp sesame oil
2 tbsp rice vinegar or red wine vinegar
¼ tsp SIDS CRAZY LEMON
4 tbsp GF soy sauce
1 tsp grated fresh ginger
1 clove garlic, pressed
2 tsp Sriracha sauce or 1 tsp dried chilli flakes

Cook the egg noodles according to package instructions. (Asian noodles cook faster than Italian pasta, so take care not to overcook)
Meanwhile in a small bowl combine the chunky peanut butter, honey, rice vinegar, SIDS CRAZY LEMON, sesame oil, soy sauce, Sriracha sauce, grated fresh ginger and pressed garlic. Drain the noodles and put them in a large salad bowl. Pour the peanut dressing over the hot noodles, so they can absorb the flavour properly. Cool until room temperature.
While the noodles are cooling, prepare the vegetables by slicing the red cabbage very thinly, using a mandolin slicer if available. Cut the carrot into thin julienne, slice the radishes thinly. Slice the spring onion and chop the coriander.
When the noodles are at room temperature, add the sliced red cabbage radishes, julienned carrots, spring onion, coriander and sesame seeds. Toss to combine.