Place all the ingredients for the satay sauce in a small saucepan and bring to a steady simmer. Whisk to combine and once smooth, remove from the heat and allow to cool. Add one to two tablespoons of water to loosen the sauce as required.
Add the Tenderstem® to a large mixing bowl with the Chinese cabbage, carrot, cooked noodles and half the chilli and spring onions.
Pour the sauce over the contents of the bowl and toss everything together until completely combined.
Transfer the noodles to a serving platter and scatter with chopped peanuts and the remaining chilli and spring onions. Serve hot or cold.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.