# What You Need:
→ Noodles
01 - 10 oz rice noodles or wheat noodles
→ Vegetables
02 - 1 medium carrot, julienned
03 - 1 small red bell pepper, thinly sliced
04 - 2.8 oz shredded red cabbage
05 - 2 scallions, thinly sliced
06 - 0.5 cup fresh cilantro leaves
07 - 0.5 cup bean sprouts
→ Peanut Dressing
08 - 5.3 oz creamy peanut butter
09 - 2 tablespoons soy sauce or tamari
10 - 1 tablespoon sesame oil
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon freshly grated ginger
14 - 1 small garlic clove, minced
15 - 2 to 4 tablespoons warm water, as needed
→ Toppings
16 - 2 tablespoons roasted peanuts, roughly chopped
17 - 1 teaspoon toasted sesame seeds
18 - Lime wedges for serving
# Directions:
01 - Cook the noodles according to package instructions. Drain thoroughly and rinse under cold water until cooled. Set aside.
02 - In a medium bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey or maple syrup, ginger, and minced garlic. Gradually add warm water while whisking until the dressing reaches a smooth, pourable consistency.
03 - In a large mixing bowl, combine the cooled cooked noodles, julienned carrot, sliced bell pepper, shredded cabbage, sliced scallions, cilantro leaves, and bean sprouts.
04 - Pour the peanut dressing over the noodle and vegetable mixture. Toss thoroughly until all ingredients are evenly coated with the dressing.
05 - Divide the noodle mixture among serving plates. Top each portion with chopped roasted peanuts, toasted sesame seeds, and additional fresh cilantro.
06 - Serve immediately with lime wedges on the side. The bowl may be enjoyed chilled or gently warmed according to preference.
