Asian Noodle Salad Recipe

• 7 oz rice noodles
• 1 cup shredded carrots
• 1 cup julienned red bell peppers
• ¼ cup chopped cilantro
• 4 green onions (chopped)
• Roasted peanuts (for serving)
• Lime wedges (for serving)
• 3 tbsp soy sauce
• 3 tbsp rice vinegar
• 2 tbsp creamy peanut butter
• 2 tsp toasted sesame oil
• 2 tsp Sriracha (or to taste)
• 2 tsp granulated sugar
• 1 inch fresh ginger (peeled)
• 2 clove garlic

Instructions

1. In a large pot of boiling salted water, cook the noodles according to package instructions, stirring occasionally. Drain and transfer to a large bowl.
2. Add the carrots, bell peppers, cilantro and green onions on top and set aside.
3. To make the dressing, place the soy sauce, rice vinegar, peanut butter, sesame oil, sriracha, sugar, ginger and garlic in a small blender or food processor and blend until well combined and smooth.
4. Pour the dressing over the rice noodles and vegetables, and toss to combine.
5. Serve at room temperature or chilled with roasted peanuts and lime wedges, if desired.