Cold Peanut Noodle Salad

Ingredients

• Rice noodles

  Dry

  4 oz or 113g

• Red bell pepper

  Sweet, raw

  ¼ medium or 30g

• Carrots

  Raw

  ½ cup grated or 55g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Peanuts

  All types, raw

  ³⁄₁₆ cup or 24g

• Sesame seeds

  Seeds, whole, dried

  ¼ tsp or 0.8g

• Peanut butter

  Chunk style, without salt

  ³⁄₁₆ cup or 43g

• Sauce, hot chile, sriracha

  4 ½ tsp or 23g

• Rice wine vinegar

  ½ tbsp or 7g

• Garlic

  Raw

  1 cloves, minced or 3g

• Water

  Plain, clean water

  1 tbsp or 15g

Directions

1. Cook noodles according to package directions. Drain and rinse with cold water. Set aside.
2. Thinly slice red pepper, grate carrots, chop scallions and peanuts, and mince garlic.
3. Combine peanut butter, sriracha, rice wine vinegar, minced garlic, and hot water to make the dressing. Mix until smooth. Set aside.
4. Combine the noodles with all other ingredients including the peanut dressing. Toss and mix well. Refrigerate until ready to serve.

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