Cook the egg noodles according to package instructions. (Asian noodles cook faster than Italian pasta, so take care not to overcook.)
Meanwhile in a small bowl combine the chunky peanut butter, honey, rice vinegar, sesame oil, soy sauce, Sriracha sauce, grated fresh ginger and pressed garlic. Drain the noodles and put them in a large salad bowl. Then pour the peanut dressing over the hot noodles, so they can absorb the flavour properly. Cool until room temperature.
While the noodles are cooling, prepare the vegetables but slicing the red cabbage very thinly, using a mandolin slicer if available. Then cut the carrot into thin julienne, slice the radishes thinly. Slice the green onion and chop the cilantro.
When the noodles are at room temperature add the sliced red cabbage and radishes, julienned carrots, green onion, cilantro and sesame seeds. Toss to combine.
Notes
If you can’t find egg noodles, you can substitute with Ramen noodles, vermicelli or spaghetti.
Almond or Cashew Butter can be used in place of Peanut Butter.
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