Step 1

Make the vinaigrette: Place all the ingredients in a pint jar. Seal the jar and shake to emulsify the dressing; set aside.

Step 2

Make the salad: Bring the water to a boil (an electric kettle is especially handy for this) in a small saucepan. Place the noodles in a heatproof bowl and cover with the boiling water. Cover the bowl and set aside until the noodles are tender, about 6 minutes total, tossing after 3 minutes if all of the noodles are not initially submerged in the water. Meanwhile, prepare the rest of the salad.

Step 3

Tear the cabbage into bite-sized pieces; set aside. Use a vegetables peeler to peel large ribbons of the carrot and zucchini, making sure to avoid the seedy core of the zucchini.

Step 4

Heat the oil a large frying pan over medium-high heat until shimmering. Add the carrot and sauté for 1 minute. Add the cabbage and zucchini, season with the salt, and sauté for 1 minute more. Transfer the vegetables to a large bowl. Tear the mint, basil, and cilantro into bite-sized pieces and add to the rest of the vegetables.

Step 5

Check the noodles for doneness — they should be tender and limp (if they are not ready, let them sit longer in the water). Drain the noodles and rinse under cold running water. Drain well.

Step 6

Add the noodles to the vegetables and toss to combine. Add the dressing and toss to evenly coat. Top with the peanuts and serve.