Ingredients
8 oz rice noodles
1/2 cup creamy peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tsp chili garlic sauce
1 clove garlic
1 tsp fresh ginger
1/2 cup warm water
1 tbsp honey
1/2 cup shredded carrots
1/2 cup sliced cucumbers
2 sliced scallions
2 tbsp chopped cilantro
1 tbsp crushed peanuts
Instructions
Boil rice noodles according to package instructions, then rinse with cold water and drain.
In a bowl, whisk peanut butter, soy sauce, rice vinegar, sesame oil, chili garlic sauce, garlic, ginger, and honey until smooth.
Thinly stir in warm water to achieve a creamy consistency.
Toss hot noodles with the chilled peanut sauce until fully coated.
Top with shredded carrots, sliced cucumbers, scallions, cilantro, and crushed peanuts before serving chilled.
Notes
Adjust chili garlic sauce for spiciness.
Replace cucumber with snap peas or bell peppers if preferred.
Store leftovers in an airtight container for up to 24 hours.
- Prep Time: 15
- Cook Time: 10
- Category: Mediterranean Basics
- Method: Cold Toss
- Cuisine: Fusion/Asian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 2-cup serving
- Calories: 380
- Sugar: 5g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg