Peanut Noodle Salad

• 200 g cooked ramen noodles
• 1 cup carrots, grated
• 1 bunch coriander, finely chopped
• 0.5 cup spring onion, finely chopped
• 1 red capsicum, diced
• 0.5 red onion, diced
• 0.25 red cabbage, shredded
• 200 g firm marinated satay tofu, cut into cubes
• 2 tbsp sweet chili sauce
• 2 tbsp peanut butter
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp sesame oil
• 2 garlic cloves, minced
• 1 lime, juiced
• 1 tbsp crispy chili oil (optional)