Cook the quinoa and egg-free mie noodles according to package directions, then allow to cool.
Cut the broccoli into small florets and blanch in boiling water and then rinse in cold water.
Grate or chop the red cabbage very finely.
Peel and coarsely grate the carrots.
Wash and halve the cherry tomatoes.
Wash sugar snap peas and cut lengthways into strips.
Wash the asparagus and cut into thin slices, picking up the tips and halving large asparagus tips lengthways.
Wash the spring onions and cut into fine rings.
Make peanut dressing.
Peel and finely grate the ginger.
Whisk together the peanut butter and soy sauce until smooth.
Add the remaining ingredients including the grated ginger and stir until smooth. If the sauce seems too thick, add a little more water to thicken it. taste.
Finishing and dressing:
Place all salad ingredients in a bowl or on a plate.
Drizzle with plenty of peanut sauce and serve sprinkled with peanuts, fresh coriander and basil.
Notes
If the peanut sauce is difficult to combine with the soy sauce, microwave the mixture for a few seconds.This salad can be kept well covered, in separate boxes and refrigerated for about 4 days.