A vibrant bowl featuring spicy peanut dressing, fresh vegetables, and tender noodles for a light, energizing meal.
# What You'll Need:
→ 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 or tamari for gluten-free
11 - 1 tbsp rice vinegar
12 - 1 tbsp lime juice
13 - 1 tbsp honey or maple syrup
14 - 1 to 2 tsp sriracha or chili garlic sauce, adjusted to taste
15 - 2 tsp toasted sesame oil
16 - 2 to 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
# How to Make It:
01 - Prepare noodles according to package directions. Drain, rinse with cold water, and set aside.
02 - Julienne the carrot and cucumber, thinly slice the red bell pepper and spring onions, halve the sugar snap peas, and chop the fresh cilantro. Set aside.
03 - In a medium bowl, whisk together peanut butter, soy sauce (or tamari), rice vinegar, lime juice, honey or maple syrup, sriracha, and toasted sesame oil. Gradually add warm water until the dressing reaches a smooth, pourable consistency.
04 - Combine the cooked noodles and prepared vegetables in a large bowl. Pour the peanut dressing over and toss thoroughly to coat evenly.
05 - Divide salad among serving bowls. Garnish with roasted peanuts, toasted sesame seeds, and fresh cilantro. Serve with lime wedges on the side.
