For the Asian Noodle Salad
150g/6oz medium egg noodles
1 large carrot, julienned thinly
5 radishes, sliced thinly
1/3 of cabbage head/3 cups red cabbage
10g/1/4 cup cilantro
2-3 green onions, sliced
1 tbsp sesame seeds
For the Peanut Dressing
2 tbsp chunky peanut butter
1 tbsp honey
2 tbsp sesame oil
2 tbsp rice vinegar or any other plain vinegar
4 tbsp soy sauce I use Kikkoman
1 tsp grated fresh ginger
1 clove garlic, pressed
2 tsp Sriracha sauce or 1 tsp dried chili 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, sesame oil, soy sauce, Sriracha sauce, grated fresh ginger, and pressed garlic. Drain the noodles and put them in a large salad bowl. Then pour the peanut dressing over the hot noodles, so they can absorb the flavor properly. Cool until room temperature.
While the noodles are cooling, prepare the vegetables but slicing the red cabbage very thinly, using a mandolin slicer if available. Then cut the carrot into thin julienne, slice the radishes thinly. Slice the green onion and chop the cilantro.
When the noodles are at room temperature add the sliced red cabbage and radishes, julienned carrots, green onion, cilantro, and sesame seeds. Toss to combine.