1.Bring a large pot of salted water to the boil and add the egg noodles. Stir with tongs to separate and cook for 1-2 minutes. Drain, rinse well and transfer to a large bowl. Using a pair of kitchen scissors roughly cut them into 5cm lengths.
2.Meanwhile, to make the dressing; in a small bowl, combine the hoisin sauce, lime juice, sesame oil, sugar and a tablespoon of the chopped coriander stem. Pour over the noodles and toss to combine.
3.Add the cabbage, green onions, bean sprouts, carrot, snow peas, capsicum and coriander leaves to the noodles and toss to combine.
4.Transfer salad to a serving platter and sprinkle with the sesame seeds and red chilli.
Not suitable to freeze or microwave.Note