NOODLE INGREDIENTS:

• 8 ounces Chinese egg noodles (or your preferred kind of noodle¹)
• 2 large carrots, grated² or diced
• 1 English cucumber, grated or diced
• half of a small red cabbage, finely chopped
• 2/3 cup chopped fresh cilantro
• 1/2 cup thinly-sliced green onions
• toppings: chopped peanuts, toasted sesame seeds, extra cilantro, lime wedges

SESAME PEANUT SAUCE INGREDIENTS:

• 1/4 cup natural peanut butter
• 1/4 cup freshly-squeezed lime juice
• 2–3 tablespoons low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey or maple syrup (optional)
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon each: garlic powder, ground ginger, black pepper, crushed red pepper flakes

INSTRUCTIONS

1. Cook the noodles al dente according to package instructions.  Drain, then rinse with cold water in a colander until the noodles are chilled.
2. Meanwhile, make your sesame peanut sauce.  Whisk all ingredients together in a bowl until combined.  Taste and add extra soy sauce, if needed.  Also, if the sauce seems too thick (it should be thin enough to drizzle), whisk in a tablespoon or two of water.
3. Add noodles, carrots, cucumber, cabbage, cilantro, green onions and sesame peanut sauce to a large mixing bowl.  Toss until evenly combined.
4. Serve cold, topped with your desired garnishes.  Or transfer to a sealed container and refrigerate for up to 4 days.

NOTES

¹ Feel free to substitute in your favorite kind of noodles (such as rice, soba, ramen, udon noodles, or even plain spaghetti) if you prefer.

Use a food processor with the grater attachment to grate vegetables quickly.  But a hand grater would also work well!

This recipe would also be delicious with cooked chicken, steak, pork, shrimp, or tofu added in.

Find it online: https://www.gimmesomeoven.com/cold-sesame-peanut-noodles/