Instructions:
- In a dry frying pan over medium heat, toast the peanuts and sesame seeds until fragrant (about 3-4 minutes). Set aside to cool completely.
- Boil the noodles according to package directions until al dente. Drain immediately and rinse thoroughly under cold running water to stop cooking. Drain very well and place in a large serving bowl.
- While noodles cook, prep all vegetables: slice the bell pepper, julienne the carrots, slice the cucumber, and thinly slice the spring onions (keeping the white parts separate from the green tops).
- Whisk together the lime juice, soy sauce, rice vinegar, fish sauce (if using), honey/maple syrup, grated ginger, minced garlic, and sriracha in a small bowl until the sweetener is dissolved. Taste and adjust seasoning to ensure it is sharp.
- Pour about 3/4 of the dressing over the cooled noodles in the large bowl and toss well to coat every strand.
- Add the prepared vegetables (peppers, carrots, cucumber, spring onion whites), chopped cilantro, and toasted sesame oil to the noodles. Toss gently.
- Pour over any remaining dressing and toss gently one final time to combine everything without bruising the vegetables.
- Divide the salad among bowls. Top generously with the toasted peanut and sesame seed mixture and the reserved spring onion greens. Serve immediately.