Summer Noodle Salad Bowl from Lucy Loves Food Blog

Ingredients

• approximately 100g egg noodles, I used 2 nests, or use any noodles you prefer or even wholewheat spaghetti works as a noodle replacement
• Half a spring cabbage, shredded
• 2 carrots, sliced or julienned
• 1 red pepper, finely sliced or shredded
• Cooked chicken, chopped, I used a breast and leg
• A handful fresh coriander, roughly chopped, keep a couple of leaves back for garnish
• approximately 2 tablespoons salted peanuts, chopped or a tablespoon toasted sesame seeds
• 2 tablespoons oil, I used wok oil as it has a lovely flavour
• 50ml rice vinegar
• 60ml hoisin sauce, or try with 3 tablespoons smooth peanut butter*
• 2 tablespoons soy sauce
• 1 scant tablespoon grated ginger, fresh or from a jar
• 1 teaspoon sesame oil