Peanut Noodles With Napa Cabbage

Ingredients

• Cabbage

  Raw

  3 cup, shredded or 210g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Peanut butter

  Smooth style, without salt

  4 tbsp or 64g

• Rice wine vinegar

  4 tbsp or 60g

• Sesame oil

  Salad or cooking

  3 tbsp or 41g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Honey

  1 tbsp or 21g

• Sauce, hot chile, sriracha

  1 tsp or 5g

• Japanese noodles

  Soba, dry

  12 oz or 340g

• Lime juice

  Raw

  2 lime yields or 88g

• Peanuts

  All types, dry-roasted, without salt

  4 tbsp or 37g

Directions

1. Shred the Napa cabbage and thinly slice the red bell pepper. Chop the cilantro and set aside for garnish.
2. Bring a large pot of water to a boil.
3. In a small saucepan, whisk together the peanut butter, rice vinegar, sesame oil, soy sauce, and Sriracha. Cook over low heat until warm and slightly thickened.
4. Cook the noodles according to the package directions once the water is boiling.
5. Place the red pepper in a colander over the sink. Drain the cooked noodles over the red pepper to slightly cook them.
6. Transfer the noodles, peppers, and cabbage to a serving bowl. Add the sauce and toss until combined.
7. Garnish with chopped cilantro, lime juice, and crushed peanuts before serving.