Asian Noodle Salad

First, prepare the rice noodles according to the package. They may need to be either gently boiled or soaked in hot water for just a few minutes. Drain in a colander and rinse well under cold water. Transfer to a large salad bowl and toss with the carrots, cabbage, scallions, bean sprouts, peanuts and cilantro.

In another bowl whisk the soy sauce, both oils, Worcestershire sauce, grated ginger, grated garlic, peanut butter and Chinese five spice together thoroughly. Pour the dressing into the salad and toss it all together really well to coat everything.

You can either serve immediately or cover it in the refrigerator until you want to eat it! It will keep for a couple of days.