For noodle salad, boil a saucepan of water and blanche vegetables for 2 minutes. Drain, and run under cold water to stop the cooking process. Set aside.
Cook noodles according to packet in same water (full of alkaline goodness left from the veggies, strain and leave to cool.
In a frypan, sauté the onion in a little coconut oil for a few minutes, add garlic, ginger and salt and continue cooking until onion is soft. Pour mixture into a bowl. Add more coconut oil to the frying pan and fry tofu, beef, chicken, pork or prawns until cooked
For the dressing, In a jar combine all the dressing ingredients and shake well. Taste for seasoning.
In a large bowl combine all the components and toss with dressing (use as much or as little dressing as you prefer) and serve with lemon or lime wedges.