Add all ingredients to a blender, starting with half of the water or coconut milk. Blend until smooth then add a little more water or coconut milk to thin as necessary. The amount you need will depend on how thick or runny your peanut butter is. Bear in mind that the noodles are easier to toss if the sauce isn't too thick. Set aside. If you don't have a blender, grate or mince the garlic and ginger very finely, then whisk everything together in a bowl. The colour will look different depending on which method you choose. Blending makes it much lighter.
For the noodles
Prepare the vegetables and set them aside.
Boil a large pan of water. Once it reaches a rolling boil add the noodles. Give them a stir to separate and cook until just tender. I tend to cook mine for about 1 minute less than it says on the packet. As soon as they are ready, drain through a colander or sieve and run under plenty of cold water to stop them cooking anymore. Be sure to shake any excess water out.
Transfer the noodles to a large bowl. Pour over the peanut sauce and give it a good toss, then add the chopped veggies and toss those through too.
Serve garnished with chopped fresh cilantro and chopped peanuts.
Got more mouths to feed? - The recipe is easy to bulk up and feed more people by using more raw vegetables. You can add extra bell peppers, carrots or cucumber or add different vegetables like thinly sliced cabbage, fennel, raw broccoli, sugar snap peas, zucchini ribbons and blanched edamame beans.Love sauce? - Make a double batch of the peanut sauce. It keeps really well in the fridge for about a week and freezes well too. Use it for dipping, stir-fries, marinating tofu, drizzling on bowl meals and salads etc. This recipe is made with my Peanut Sauce. Click here to see the peanut sauce recipe blog post.