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Cook the pasta according to the packet instructions. Drain, then rinse under cold water to stop the cooking process. Drizzle with 1 tablespoon of sesame oil and toss using tongs to stop the noodles sticking.
Add all the ingredients for the peanut dressing – except the water – to a bowl and whisk until smooth. Or, place in a jar, put the lid on and shake until combined. Add 2–3 tablespoons of water until the dressing is thin enough to drizzle. The water will also help to lighten the dressing and make it more creamy.
Add the pasta to a large bowl. Add the carrot, cabbage, coriander, spring onion and one-third of the peanut dressing to the bowl. Toss well until everything is evenly combined and coated in dressing.
Serve among bowls and drizzle with the remaining dressing. Top with crushed peanuts, white sesame seeds and serve with a squeeze of lime.