Ingredients
Scale
- 8 ounces rice noodles
- 1 cup shredded carrots
- 1 large red bell pepper, thinly sliced
- 1 large cucumber, julienned
- 1 cup red cabbage, shredded
- 1/2 cup scallions, chopped
- 1/4 cup chopped fresh cilantro
- 1/2 cup roasted peanuts, chopped (for garnish)
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon maple syrup
- 1/4 cup creamy peanut butter
- 1-2 tablespoons Sriracha (adjust to taste)
- to taste Salt and pepper
Instructions
- Start by cooking the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process.
- While the noodles are cooking, prepare your veggies. Shred the carrots, slice the bell pepper, julienne the cucumber, and shred the red cabbage.
- In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, maple syrup, peanut butter, and Sriracha until smooth. Adjust the heat to your preference.
- In a large bowl, combine the noodles and veggies. Pour the dressing over and toss until everything is well coated.
- Garnish with chopped peanuts, scallions, and cilantro. Serve immediately or chill in the fridge for an hour to let the flavors meld.
- Prep Time: 15
- Cook Time: 10