Warm Dressed Noodle Salad

Ingredients

• 1 large carrots cut into small batons
• 3 tbsp crunchy peanut butter 
• 1 tsp ground ginger 
• 1 tbsp honey 
• 100 g freshly peas frozen podded ( would do)
• 4 servings grinding of pepper black good
• 1 tablespoon rapeseed oil 
• 0.5 large bell pepper red cut into strips
• 300 g rice noodles 
• 6  spring onion (scallions)
• 100 g sugar snap peas sliced in half lengthwise
• 250 ml unrefined sunflower oil 

Equipment

• bowl
• whisk
• wok

Directions

1. Soak the noodles in warm water for a few minutes to soften them, then drain and pop into a large bowl.
2. Blanch the carrot batons for a few minutes, to take the bite out of them.
3. Heat the rapeseed oil in a wok, then when it's really hot add the carrots, spring onions and sugar snap peas and cook for a couple of minutes before adding the peppers and fresh peas. Give it another couple of minutes then add to the bowl with the noodles and mix well.
4. In another bowl whisk up all the dressing ingredients, then pour over the noodles and mix well before serving.
5. Enjoy!Notes: If I had some, I would have added some sesame seeds to my noodle salad, but that is optional.