Method

• 1.
  For the dressing combine all the ingredients in a jar, seal with a lid and shake well so the sugar dissolves. Leave in the jar until ready to serve.
• 2.
  To make the crispy noodles, put the noodles into a bowl and roughly separate them out. Line a plate with paper towel.
• 3.
  Put the oil into a deep frypan or skillet and place over a high heat. The oil is ready when a noodle sizzles on contact and turns crisp in 15 seconds. Use cooking tongs to carefully put the noodles into the hot oil.
• 4.
  Cook for 1-2 minutes, until the noodles are crispy and golden. Use cooking tongs to transfer to the lined plate and allow to cool. When cool enough to handle, roughly break the noodles up into small pieces.
• 5.
  Put into a bowl and set aside until ready to make the salad.
• 6.
  Combine the peanuts, cabbage, tomato, spring onions and coriander in a large bowl. Cover with plastic wrap and refrigerate until needed.
• 7.
  To serve, add the noodles to the cabbage salad and toss to combine. Transfer to a serving bowl or plate, pour over the dressing and serve.