serves 6 Asian dressing 4 limes juiced 20g palm sugar 1 red chilli finely diced 2cm piece ginger peeled and finely chopped 2 garlic cloves finely chopped Salad 2 handfuls peanuts roughly chopped half a bag bean sprouts 4 spring onions shredded 2 carrots grated 1/4 red cabbage sliced very thinly 2 red pepper thinly sliced handful mint leaves shredded big handful coriander chopped 400g rice noodles For the dressing just mix all the ingredients together and let it sit for about 30 mins to let the flavours develop. Cook the noodles following the packet instructions and then run them under cold water to cool them down. Roast the peanuts in the oven at about 180˚ for 10-15 mins until nice and golden, then leave to cool. Mix all the veg and noodles together with the dressing then chop some coriander and mint through, taste for seasoning and then sprinkle the peanuts on top with some extra coriander