Fiery Noodle Salad
[Vegan]

For the Salad:

• 100g (4oz) buckwheat or brown rice noodles
• 6 radishes, quartered
• 50g (1/2 cup) snow peas, finely sliced
• 1 carrot, sliced into ribbon-like strips
• 1 zucchini, sliced into ribbon-like strips
• 2 spring onions, finely sliced
• 1 small pak choi, broken into leaves and roughly sliced or torn
• 20g (2/3 cup) sprouted seeds or beans (kale, broccoli, alfalfa or mung)
• Small handful of fresh cilantro, finely chopped
• 6 large mint leaves, finely sliced
• 1 tablespoon sesame seeds

For the Dressing: 

• 1 teaspoon finely grated fresh root ginger
• 1 small red chili, deseeded and finely chopped (or retain the seeds if you want extra heat)
• 1 tablespoon peanut butter
• 1 tablespoon tamari or soy sauce
• 1 tablespoon brown rice vinegar