Step 1

Cook the egg noodles according to package instructions. (Asian noodles cook faster than Italian pasta, so take care not to overcook.)

Step 2

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 flavour properly. Cool until room temperature.

Step 3

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.

Step 4

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.