Cold Noodle Salad

Difficulty:

1/5

Ease of Preparation: Easy
Yield: 4 servings

Ingredients:

12 ounces (340 g) vermicelli noodles

½ cup (120 ml) smooth peanut butter

¼ cup (60 ml) hot water

3 tablespoons (45 ml) soy sauce

2 tablespoons (30 ml) toasted sesame oil

2 teaspoons (10 ml) grated, peeled ginger

Juice of 2 limes

½ teaspoon (2.5 ml) hot sauce

1 large carrot, grated

1 red pepper, thinly sliced

Handful of cilantro, chopped

2 green onions, chopped

½ cup (120 ml) chopped peanuts

Method:

Cook noodles in plenty of boiling water for 4 minutes. Strain immediately and place under cool running water to chill. Shake as much water from noodles as possible.

Add smooth peanut butter, hot water, soy sauce, toasted sesame oil, grated ginger, juice of 1 lime, and hot sauce to a mason jar. Add lid and shake until smooth.

Put noodles in large bowl. Add grated carrot, red pepper, and cilantro. Pour over dressing and toss to combine. Sprinkle green onions and chopped peanuts over top and serve.