Lightly toast the sesame seeds until golden and cook the noodles according to their instructions. When the noodles are done, rinse in cold water and toss with a bit of sesame oil if you like. 

Meanwhile, finely chop most of the veg. (I use a mandolin to speed up the process) 

In a large bowl, combine the peanut butter, sesame oil, white wine vinegar and lime juice. I like to add a little extra peanut butter, then loosen the mixture with a splash of warm water. Mix the cabbage, pepper, carrots and noodles into the peanut sauce. Sprinkle with spring onions and toasted sesame seeds. Yum.