Spicy Peanut Noodles with Crunchy Veg

Ingredients

• 180 g rice noodles
• 3 tbsp creamy peanut butter
• 1.5 tbsp soy sauce (or tamari)
• 2 tbsp lime juice
• 1 tsp brown sugar
• 1 tbsp sriracha (or chili garlic sauce)
• 1 clove garlic
• 1 tsp fresh ginger
• 3 tbsp water (to thin sauce)
• 1 cup cucumber (shredded)
• 1 cup carrots (shredded)
• 1 tsp sesame oil
• 2 tbsp green onions (sliced)(optional)
• 0.5 tsp lime zest(optional)

Instructions

1. 1

   Cook the rice noodles according to package directions until tender, then drain and rinse briefly with cool water to stop cooking; set aside (about 8 minutes total cook time).

2. 2

   In a bowl, whisk peanut butter, soy sauce, lime juice, brown sugar, sriracha, minced garlic, grated ginger, and sesame oil. Add water a tablespoon at a time until the sauce is creamy and pourable (about 5 minutes prep).

3. 3

   Toss the drained noodles with the peanut-lime sauce until evenly coated (about 3 minutes).

4. 4

   Divide noodles into bowls and top with shredded cucumber and carrots. Finish with green onions and lime zest if using (about 2 minutes).