Peanut Sauce

• ¾ cup (200g) crunchy peanut butter
• 1 clove garlic, crushed
• 1 tablespoon light soy sauce
• 1 tablespoon lime juice
• 4 tablespoons boiling water

Noodle Salad

• 6 eggs
• Dried chilli flakes (optional)
• 2 teaspoons sesame oil
• 1 tablespoon vegetable oil
• 200g dried flat rice noodles
• 2 cups (160g) shredded red cabbage
• 1 carrot, finely shredded
• 4-6 radishes, thinly sliced
• 4 green onions, finely shredded
• ½ cup (85g) edamame
• ½ cup chopped fresh herbs such as coriander, mint and Vietnamese mint
• Roasted peanuts to serve

Peanut Sauce

1. Slowly whisk together peanut butter, garlic, soy and lime juice. Whisk in boiling water until it comes together into a smooth sauce. Set aside

Noodle Salad

1. Whisk egg, chilli flakes and sesame oil together
2. Heat half the vegetable oil in a frying pan over medium-high heat and pour in half the eggs. Swirl the pan to spread eggs evenly and cook for 1-2 minutes, until the eggs have set and the centre is still soft. Transfer to a plate to cool. Repeat with remaining oil and eggs to make 2 omelettes. Roll up and slice into 1cm thick ribbons
3. Meanwhile, soak noodles in boiling water for 5 minutes. Drain and refresh with cold water. Drain well and add to a salad bowl along with remaining ingredients. Top with egg omelette ribbons, drizzle with peanut sauce, sprinkle with herbs and roasted peanuts. Serve immediately