Peanut Rice Noodle Salad

1 large packet of rice noodles

2 large carrots, cut into thin half moons

1 can baby corn 

1 red capsicum  thinly sliced

3 cups finely chopped celery leaves or cabbage

1 cup coriander leaves

1 cup mint leaves

1 cup vietnamese mint leaves

1/2 raw peanuts lightly crushed

optional

4+ sliced spring onions

2 medium avocado's diced

1 can drained chickpea

or

200g green soy beans

or

200-300g protein of choice

Dressing

1/2 cup kecap manis or soy sauce/tamari

3 tbsp hot chilli sauce

3 inch piece of ginger grated

1/2 cup rice wine vinegar

3 tbsp sesame oil

(All amounts are rough adjust to taste/what you have!)

Rehydrate the noodles in a bowl with boiling water for 10 minutes.

Drain the noodles and add all the rest of the ingredients minus peanuts. The salad can keep like this for about a day in the fridge. 

Mix all the dressing ingredients together in a jar and shake vigorously. 

Add dressing + sprinkle with peanuts just before serving. 

Keeps for ages in the fridge even with the dressing though the peanuts do get a bit softer after a few days and less crunchy. 

Serves 6+