Cold rice noodle salad with crunchy veges, tempeh and honey-peanut dressing

Instructions

1 Cook rice noodles, following packet instructions. Drain and rinse under cold water. Add sesame oil and mix through. Set aside.

2 In a large bowl, combine next 7 ingredients well. In a small bowl combine peanut butter, vinegar, honey and hot water. Add noodles to vegetables, pour over most of the dressing, reserving a little, and toss to coat.

3 Spray a pan with oil and set over a medium-high heat. Add tempeh and cook, turning, until browned. Remove from heat. In a cup, combine soy sauce and 1 tablespoon water and add to pan, shaking pan to coat tempeh. Serve salad topped with tempeh, garnished with reserved chilli, peanuts and remaining dressing.