Instructions: Soak the cellophane noodles in a bowl full of hot water to cover for 5-10 minutes until tender then drain immediately and rinse with cold water to halt the cooking time. Cut noodles with scissors to a manageable length and toss with vinegar and fish sauce and crab meat.

In a large bowl, mix together the finely sliced bok choy, spring onions into fine julienne, grated carrots, shredded cabbage leaves and herbs. Add the cellophane noodle mixture and toss thoroughly, adding the peanuts last.

To make the peanut sauce, heat the oil and saute the garlic and minced chilli until softened, about 2 minutes, then add all remaining ingredients and whisk while heating. Bring to the boil and simmer until thickened slightly, about 3 minutes.

To serve, arrange the salad on individual plates and drizzle a little of the satay dressing over.

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