Waka Peanut Butter Noodle Salad

Ingredients

• 200 g Rice noodles (vermicelli)
• 3 tbsp Peanut butter (creamy)
• 2 tbsp Lime juice
• 1.5 tbsp Soy sauce (or tamari)
• 1 tbsp Honey (or brown sugar)
• 1 tsp Sesame oil
• 1 clove Garlic
• 1 tsp Fresh ginger(optional)
• 1 cup Cucumber
• 1 cup Carrots
• 0.5 tsp Chili flakes (optional)(optional)
• 2-4 tbsp Water (to thin dressing)(optional)
• 2 tbsp Chopped peanuts (optional garnish)(optional)

Instructions

1. 1

   Cook the rice noodles according to package directions (about 8–10 minutes). Drain and rinse briefly with cool water, then set aside to cool to room temperature.

2. 2

   In a bowl, whisk peanut butter, lime juice, soy sauce, honey, sesame oil, minced garlic, and (if using) ginger. Add 2–4 tbsp water as needed to make a smooth, pourable dressing.

3. 3

   Toss the cooled noodles with the peanut-lime dressing until evenly coated.

4. 4

   Add cucumber and carrots and toss again. Taste and adjust with more lime juice or a pinch of chili flakes if desired.

5. 5

   Serve immediately, topped with chopped peanuts if using.