FRIED NOODLES SALAD

INGREDIENTS:
30ml butter
85g instant noodles, broken into  small pieces
30ml sesame seeds
30ml sunflower seeds
1/2 red pepper , seeded and cut into diamond shapes
1/2 yellow pepper, seeded and cut into diamond shapes
1/2 green pepper, seeded and cut into diamond shapes
100 g cabbage, Shredded
1 punnet cherry tomatoes
100 g baby corn
200 g fresh asparagus, steamed and cut into bite size pieces OR 200g green asparagus tips
100ml raspberry vinegar
15ml soy sauce
METHOD:
(1)Melt the butter in a frying pan or wok over a medium heat and stir until golden brown, about four to five minutes
(2) Add the sunflower and sesame seeds and toss together. Fry until the sesame seeds are just golden, about one minutes. Remove from heat and allow to cool.
(3)Divide most of the Noddle's onto four serving plates.
(4) Arrange the remaining ingredients on each plate and drizzle with the raspberry vinegar. Top with the remaining noddles