Noodles coated in a creamy, spicy peanut sauce with crunchy veggies and vibrant herbs for a quick, tasty meal.
# What You’ll Need:
→ Noodles
01 - 12 oz dried rice noodles or spaghetti
→ Peanut Sauce
02 - 1/2 cup creamy peanut butter
03 - 1/4 cup soy sauce
04 - 2 tbsp rice vinegar
05 - 1 tbsp toasted sesame oil
06 - 2 tbsp honey or maple syrup
07 - 2–3 tbsp sriracha or chili garlic sauce, adjusted to taste
08 - 2 cloves garlic, minced
09 - 1 tbsp fresh ginger, grated
10 - 1/4 cup warm water, plus more as needed
→ Vegetables & Garnishes
11 - 1 cup shredded carrots
12 - 1 cup thinly sliced bell pepper
13 - 2 scallions, thinly sliced
14 - 1/4 cup chopped roasted peanuts
15 - 1/4 cup chopped fresh cilantro
16 - Lime wedges, for serving
# Directions:
01 - Cook noodles following package directions. Drain and rinse under cold water, then set aside.
02 - Whisk together peanut butter, soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, sriracha, minced garlic, grated ginger, and warm water until smooth. Adjust water quantity for desired consistency.
03 - In a large bowl, toss the drained noodles with shredded carrots and sliced bell pepper. Pour peanut sauce over and mix until evenly coated.
04 - Divide noodles into bowls. Garnish with scallions, roasted peanuts, cilantro, and a squeeze of lime juice.
05 - Serve immediately or refrigerate for a cold noodle dish.
