Ingredients
7 ounces rice noodles
1 cup shredded carrots
1 cup julienned red bell peppers
¼ cup chopped cilantro
4 green onions (chopped)
Roasted peanuts (for serving)
Lime wedges (for serving)
3 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons creamy peanut butter
2 teaspoons toasted sesame oil
2 teaspoons Sriracha (or to taste)
2 teaspoons granulated sugar
1 inch fresh ginger (peeled)
2 garlic cloves
Directions
- 1
In a large pot of boiling salted water, cook the noodles according to package instructions, stirring occasionally.
- 2
Add the carrots, bell peppers, cilantro and green onions on top and set aside.
- 3
To make the dressing, place the soy sauce, rice vinegar, peanut butter, sesame oil, sriracha, sugar, ginger and garlic in a small blender or food processor and blend until well combined and smooth.
- 4
Pour the dressing over the rice noodles and vegetables, and toss to combine.
- 5
Serve at room temperature or chilled with roasted peanuts and lime wedges, if desired.