- Process all sauce ingredients in a blender or food processor until smooth.
- Stir rice wine vinegar and salt into boiled water. Add noodles and let stand until softened, about 5 mins. Drain noodles.
- Divide noodles, chicken, cabbage, cucumber, carrots and capsicum among 6 bowls.
- Top each bowl with 1 tbsp peanuts and 2 tbsp of Peanut-Ginger Sauce. Serve remaining sauce on the side.