• Prepare the vegetables for the salad, slicing into long thin strips or ribbons, that will stir easily into the noodles.

• Chop the fresh herbs and the spring onions finely

• Separate the noodles and add to a large bowl, followed by the prepared veg, herbs and spring onions.

• Make the peanut sauce, by adding all ingredients to a saucepan, stir and bring to the boil, once combined, take off the heat. Allow to cool, before stirring into the salad. (Add a little more coconut milk if necessary to achieve a pouring consistency) 

• Spinkle with sesame seeds and serve.

Kickin Kimchi:

• Remove the outer layer of the cabbage and the core (retain these to be used later) Shred finely.

• Peel the carrot into ribbons

• Slice the radishes into thin rounds

• Slice the spring onions down the lengths and cut into strips roughly 1 inch long.

• Slice the garlic and ginger into thin slices, and finely slice the chili.

• Once the vegetables are prepared, transfer to a large mixing bowl (leaving the chili aside for now).

• Add two tsp salt to the veg and with clean hands, start breaking down the veg, by squeezing and folding. Do this for 10 minutes until plenty of liquid forms. This quantity should produce about half a cup of brine.

• Add the chili at this stage and transfer to your jam jar's

• Cover with the brine, push veg down, so submerged in the liquid. Leave a small gap at the top and apply lid.

• Store in a cool dark place for 10 days (opening lid every day or so, to allow gas to escape)

• Transfer to the fridge and enjoy.