Place the peanuts, tahini, soy sauce, fish sauce and vinegar in a small food processor and blend to a dressing, adding about 3 tablespoons of water (or chicken stock if you have it) to loosen.
Bring a pot of salted water to the boil and cook the rice noodles until tender, then drain and rinse with cold water. Place in a bowl and toss with a little plain oil to prevent the noodles sticking together.
Bring another pot of water to the boil and quickly blanch the beansprouts. Refresh with cold water and add to the noodles with the cucumber. Add the dressing and toss.
Cook the chipotle maple or manuka honey kebabs, or both, according to the packet instructions and serve with the crunchy noodle salad.
Garnish with spring onions, sesame seeds and sesame oil and serve with chilli oil to taste.