Ingredients
Method
- Bring a pot of water to a rolling boil. Add noodles and cook according to package instructions until tender-firm. Drain the noodles and rinse under cold water to stop cooking. Toss lightly with sesame oil to prevent sticking.
- In a medium mixing bowl, whisk together peanut butter, soy sauce, rice vinegar (or lime juice), honey, sriracha, sesame oil, grated ginger, and minced garlic. Slowly add warm water, whisking until the sauce is smooth, creamy, and pourable. Adjust spice or sweetness to your taste.
- While the noodles cook, wash and slice all vegetables. Julienne carrots and bell peppers, ribbon the cucumber, and shred the cabbage.
- In a large mixing bowl, add the drained noodles and pour in the peanut sauce. Toss until evenly coated. Then add all the prepared vegetables and gently mix to combine.
- Transfer to serving bowls. Sprinkle with roasted peanuts, chopped green onions, and cilantro. Serve at room temperature or chilled.
Notes
Ingredient Substitution: I've definitely swapped out the peanut butter for almond butter when I had a guest with a peanut sensitivity, and it still tastes fantastic, just make sure it's a