Ingredients
8ozChinese egg noodles,or any kind of noodle
2large carrots,grated or diced
1English cucumber,grated or diced
½small red cabbage,finely chopped
⅔cupfresh cilantro,chopped, plus for garnish
½cupgreen onions,thinly-sliced
peanuts,chopped
sesame seeds,toasted
lime wedges
¼cupnatural peanut butter
¼cuplime juice,freshly-squeezed
2-3tbsplow-sodium soy sauce
2tbsprice vinegar
1tbsphoney or maple syrup,optional
1tbspsesame oil,toasted
½tspgarlic powder
½tspground ginger
½tspblack pepper
½tspcrushed red pepper flakes
Preparation
Cook the noodles al dente according to package instructions. Drain, then rinse with cold water in a colander until the noodles are chilled.
Meanwhile, make your sesame peanut sauce. Whisk all ingredients together in a bowl until combined. Taste and add extra soy sauce, if needed. The sauce should be thin enough to drizzle; if it seems too thick, whisk in a tablespoon or two of water.
Add noodles, carrots, cucumber, cabbage, cilantro, green onions, and sesame peanut sauce to a large mixing bowl. Toss until evenly combined.
Serve cold, topped with your desired garnishes. Or transfer to a sealed container and refrigerate for up to 4 days.
