Asian noodle salad with peanut dressing – Food & Home Magazine

Ingredients

• <h3>Dressing</h3>
• 100g salted peanuts
• 5ml (1 tsp) garlic, crushed
• 5ml (1 tsp) fresh ginger, finely grated
• 5ml (1 tsp) Chinese five spice
• 1 x 400ml tin coconut cream
• 30ml (2 tbsp) sweet chilli sauce
• 5ml (1 tsp) soya sauce
• 30ml (2 tbsp) fresh coriander, finely chopped
• salt and freshly ground black pepper, to taste
• <h3>Salad</h3>
• 250g egg noodles
• 30ml (2 tbsp) peanut oil
• 1 (150g) baby red cabbage, shredded
• 120g baby corn, roughly chopped
• 150g sugar snap peas, chopped
• 1 red pepper, thinly sliced
• 80g baby spinach/bok choi
• 125g frozen peas, blanched
• 30ml (2 tbsp) sesame seeds
• large handful onion sprouts
• handful pea shoots (optional)