For the Salad

• 100 g (3½ oz) rice noodles
• a few drops sesame oil
• 90 g (3¼ oz) bean sprouts
• ½ red capsicum (pepper), seeded and finely sliced
• 50 g (1¾ oz) baby English spinach, sliced
• 1 red chilli, seeded and finely sliced
• 3 spring onions (scallions), finely sliced
• ¼ cucumber, peeled, halved and quartered lengthways, then finely sliced
• ¼ savoy cabbage, finely sliced
• 1 handful mint leaves, chopped
• 1 handful basil leaves, torn
• 1 handful coriander (cilantro) leaves, chopped
• 60 g (2¼ oz) peanuts, toasted and chopped

For the Dressing

• 90 ml (3 fl oz) lime juice
• 2 tablespoons soft brown sugar
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, crushed
• 2 teaspoons sesame oil

Cook the noodles following the packet directions, rinse with cold water and toss with the sesame oil to avoid sticking. Set aside.

Whisk together the dressing ingredients.

Combine all the salad ingredients in a bowl, reserving some of the peanuts, coriander and chilli. Toss with enough of the dressing to coat. Serve immediately, sprinkled with the remaining peanuts, coriander and chilli.