Thai Noodle Salad

Cook the noodles according to the package instructions. Drain then run them under cold water to stop the cooking process. Drain again and set aside.
8 ounces dry rice noodles
Meanwhile, make the dressing. In a jar, mix together the soy sauce, sesame oil, rice vinegar, sweet chili sauce, garlic, ginger, red chili flakes, salt and ground black pepper.
⅓ cup soy sauce
¼ cup sesame oil
¼ cup rice vinegar
¼ cup sweet chili sauce
2 large garlic cloves
1 tablespoon fresh ginger
½ teaspoon red chili flakes
½ teaspoon salt
¼ teaspoon ground black pepper
Place the cooked noodles in a large mixing bowl then add the red bell pepper, red cabbage, carrots and spring onions. Pour the dressing over the top and toss well to coat everything evenly.
1 medium red bell pepper
1 cup red cabbage
1 cup carrots
¼ cup spring onions
Adjust the seasoning to taste (you may want to add some more soy sauce, too) and serve topped with extra red chili flakes, sliced spring onions or peanuts if you like.
Roasted peanuts