Place the rice noodles in a large bowl and cover with freshly boiled water from the kettle. Leave for 3 minutes to cook through, then drain, rinse in cold water until the noodles are cold (this helps to prevent the noodles sticking together too much whilst), and leave to drain.
100 g (3.5 oz) flat rice noodles
Make the spicy sauce next by whisking all of the sauce ingredients together using a small whisk or fork. Whisk just until the peanut butter is blended into the sauce. Put to one side.
1 tbsp peanut butter, 1 tbsp olive oil, 1 tbsp sriracha, 1/4 tsp ground ginger, 1 clove garlic, 1 tbsp honey, juice of 1/2 lime, 2 tbsp dark soy sauce
Back to the salad: Use a potato peeler to peel the cucumber into long,thin strips. Work your way around the cucumber, discarding the core.
1/2 of a medium cucumber
Use your potato peeler to peel strips of carrot in the same way.
1 large carrot
Toss the noodles, cucumber and carrot strips, spring onion and cabbage slices together, then split between two bowls.
3 spring onions, 90 g (1 cup) sliced sweetheart cabbage
Top each bowl with fresh coriander, sesame seeds and chopped nuts, then drizzle with spicy sauce. If you like it extra spicy, you can also drizzle on a little extra sriracha like I did.