Tender noodles and crisp veggies tossed in a creamy, spicy peanut dressing for a fresh, energizing bowl.
# Ingredient List:
→ Noodles
01 - 8.8 oz rice noodles or soba noodles
02 - Water, for boiling
→ Vegetables
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 1 small cucumber, julienned
06 - 3.5 oz sugar snap peas, halved
07 - 2 spring onions, thinly sliced
08 - 1 handful fresh cilantro, chopped
→ Spicy Peanut Dressing
09 - 4 tbsp creamy peanut butter
10 - 2 tbsp soy sauce (use tamari for gluten-free)
11 - 1 tbsp rice vinegar
12 - 1 tbsp lime juice
13 - 1 tbsp honey or maple syrup
14 - 1–2 tsp sriracha or chili garlic sauce, to taste
15 - 2 tsp toasted sesame oil
16 - 2–4 tbsp warm water, to thin dressing
→ Toppings
17 - 2 tbsp roasted peanuts, roughly chopped
18 - 1 tbsp toasted sesame seeds
19 - Lime wedges, for serving
# Directions:
01 - Boil noodles according to package directions. Drain and rinse under cold water to stop cooking. Set aside.
02 - Julienne carrot and cucumber, thinly slice red bell pepper and spring onions, halve sugar snap peas, and chop cilantro. Set aside.
03 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sriracha, and sesame oil. Gradually add warm water until the dressing is smooth and pourable.
04 - In a large bowl, toss the cooked noodles with prepared vegetables. Add the peanut dressing and mix thoroughly until evenly coated.
05 - Divide the salad into serving bowls. Garnish with roasted peanuts, toasted sesame seeds, and fresh cilantro. Serve with lime wedges on the side.
