Place the nuts on a tray and roast in the oven at 180 until golden brown. Keep checking them as it’s easy for them to burn. Bash them gently in a pestle and mortar or chop with a knife to break them up slightly.
Toast the sesame seeds in a dry frying pan until golden and fragrant.
Put the noodles in a large bowl and cover with boiling water. Place a lid/plate over the bowl to allow the noodles to soften (around 10 minutes). Drain.
Whisk all of the dressing ingredients together. Pour half of the dressing over the warm noodles and allow to cool.
Toss the vegetables with the noodles, then mix in the herbs.
Drizzle the salad with the remaining dressing, then divide between 4 bowls.
Sprinkle the peanuts over the top and enjoy with some extra soy sauce and chopped chilli if you desire.
