1.Cook 50g dry brown rice noodles according to package instructions, then drain and rinse under cold water 2. In a pan heat 5ml sesame oil over medium heat and sauté 3g minced garlic and 5g grated ginger for 30 seconds, stir in 120g drained chickpeas, 50g julienned carrot, and 50g shredded red cabbage, cook for 3-4 minutes until just tender, in a small bowl whisk 15g peanut butter, 10ml soy sauce, 5ml lime juice, and 5ml rice vinegar until smooth, add the sauce and cooked noodles to the pan and toss everything together until well coated and heated through, season with salt and black pepper to taste, serve topped with 30g sliced spring onion, 5g chopped fresh coriander, and 10g crushed peanuts.