200-300g thin egg noodles
1 each red, green and yellow pepper, deseeded and sliced
5 spring onions, finely sliced
1 bunch coriander, chopped

Dressing
2 - 3 cloves garlic, crushed (1 tsp)
1 Tbsp fish sauce
1 tsp minced fresh ginger
1 Tbsp sesame oil
2 Tbsp sweet chilli sauce
1 Tbsp tomato or BBQ sauce
2 Tbsp Chelsea Soft Brown Sugar
1/4 cup light olive oil
1/4 cup golden soy sauce

Boil the noodles until just soft. Drain and place in a large bowl. Add the peppers, spring onion and chopped coriander.

For the dressing
Mix the dressing ingredients in a blender or screw top jar and pour over noodles. Toss to mix well then chill before serving.