# What You Need:
→ Noodles
01 - 8.8 oz rice noodles or soba noodles
02 - Water, as needed for boiling
→ Vegetables
03 - 1 medium carrot, julienned
04 - 1 red bell pepper, thinly sliced
05 - 1 small cucumber, julienned
06 - 3.5 oz sugar snap peas, halved
07 - 2 spring onions, thinly sliced
08 - 1 handful fresh cilantro, chopped
→ Spicy Peanut Dressing
09 - 4 tbsp creamy peanut butter
10 - 2 tbsp soy sauce (use tamari for gluten-free)
11 - 1 tbsp rice vinegar
12 - 1 tbsp lime juice
13 - 1 tbsp honey or maple syrup
14 - 1–2 tsp sriracha or chili garlic sauce, to taste
15 - 2 tsp toasted sesame oil
16 - 2–4 tbsp warm water, to thin dressing
→ Toppings
17 - 2 tbsp roasted peanuts, roughly chopped
18 - 1 tbsp toasted sesame seeds
19 - Lime wedges, for serving
# Directions:
01 - Prepare noodles according to package directions. Drain and rinse with cold water to stop cooking, then set aside.
02 - Julienne carrot and cucumber, thinly slice red bell pepper and spring onions, halve sugar snap peas, and chop cilantro, then set aside.
03 - In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sriracha, and sesame oil. Gradually add warm water until dressing reaches a smooth, pourable consistency.
04 - In a large bowl, toss cooked noodles with prepared vegetables and peanut dressing until fully coated.
05 - Divide salad into bowls and garnish with roasted peanuts, toasted sesame seeds, and fresh cilantro. Serve lime wedges on the side.
