Cold Peanut Noodle Salad

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Carrots

  Raw

  1 cup grated or 110g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Peanuts

  All types, raw

  4 tbsp or 37g

• Sesame seeds

  Seeds, whole, dried

  ½ tsp or 2g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Sauce, hot chile, sriracha

  8 tsp or 40g

• Rice wine vinegar

  1 tbsp or 15g

• Garlic

  Raw

  2 cloves, minced or 6g

• Water

  Plain, clean water

  2 tbsp or 30g

Directions

1. Cook the rice noodles according to the package directions. Drain and rinse with cold water, then set aside.
2. Thinly slice the red bell pepper, grate the carrots, chop the scallions and peanuts, and mince the garlic.
3. In a bowl, combine the peanut butter, sriracha, rice wine vinegar, minced garlic, and hot water to make the dressing. Mix until smooth.
4. Combine the noodles with all the prepared vegetables and the peanut dressing. Toss and mix well. Refrigerate until ready to serve.

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