Soak one 4 ounce package of bean thread noodles in hot water to cover for 10 minutes or until soft.  Drain and rinse, then cut into smaller pieces.

Cut the leaves off 1 leek, then slice it in half and rinse to remove dirt.  Cut into very thin slices, then cut the slices into 1 inch pieces.  Saute the leeks in 2 T. olive oil on low heat until they are very soft and beginning to brown.  Add 1 T. fresh minced ginger and 1 minced clove of garlic.  When the garlic is soft, add 1/4 C. water and simmer for a minute or two.

Add the contents of the pan to a bowl.  While it is still warm, add 3 T. creamy peanut butter, 2 T. soy sauce, 1 T. lime juice and 1 t. sesame oil.  Stir to combine.

Meanwhile, cut one Savoy Cabbage in half and then thinly slice it.  You want 3 C.  Cut the tops off 3-4 Carrots and grate them — you want 1 C.

Toss the vegetables with the dressing.

Toast 1/4 C. peanuts in a pan.  Chop roughly and sprinkle over the salad.  Serve with lime wedges.