Asian noodle salad with peanut ginger dressing

• 4 cups egg noodles cooled, cooked
• 1 red yellow and green pepper, de-seeded and sliced
• 4 spring onions sliced
• 1 carrot julienned, large
• 2 cups sugar snap peas julienned
• 1 red cabbage thinly sliced, baby
• mint large handful, fresh leaves
• cilantro large handful, fresh
• bean sprouts broccoli, green beans, spinach leaves, optional extras

for the dressing

• 2 tablespoons peanut butter smooth
• 1 garlic crushed, clove
• 1-2 teaspoons ginger to taste, crushed
• 1 teaspoon Chilli oil optional
• 4 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• 2 tablespoons lemon juice