Asian Noodle Salad with Peanut Dressing from Life's Too Short to Stuff a Mushroom by Prue Leith

Ingredients

• warm water, to adjust the consistency
• 1 tsp finely grated ginger (see hack)
• 1 garlic clove, crushed
• 2 tbsp sesame oil
• 2 tbsp clear honey or maple syrup
• 2 tbsp rice vinegar
• 4 tbsp light soy sauce
• 1 tbsp peanut butter (see hack)
• 2 tbsp roasted peanuts, chopped, to serve
• a small handful of coriander (cilantro), mint and Thai basil leaves, torn
• 4 spring onions (scallions), finely sliced
• 2 carrots, peeled and grated
• 1 red (bell) pepper, deseeded and finely sliced
• ½ small cucumber, cut into matchsticks
• 1 pak choi, finely sliced
• 1 baby gem lettuce, finely sliced