Ingredients

The following ingredients have 4 Servings
  • 8-9 ounce package of rice noodles
  • 1 tablespoon canola oil (divided)
  • 2 teaspoons sesame oil
  • ¼ cup low sodium soy sauce
  • ¼ tsp. crushed red pepper flakes (optional)
  • 1 tablespoons rice vinegar
  • 1 teaspoon hot sauce ((like Sriracha) more or less to taste)
  • ¼ cup smooth peanut butter
  • 2 tablespoons honey
  • 1 tablespoon lime juice (from fresh limes)
  • 2 cloves garlic (minced)
  • 1 green onion (minced)
  • 1 cup sugar snap peas
  • 1 red bell pepper (thinly sliced)
  • 1 carrot (julienned)
  • 1 cup red cabbage (thinly sliced)
  • ¼ -⅓ cup cilantro (chopped)
  • ¼ cup dry roasted peanuts
  • 2 tablespoons sesame seeds (toasted)

Instruction

  • Prepare rice noodles (or pasta noodles) according to package directions. It is very important to follow the package directions as some brands work best soaking noodles in boiling water for a couple minutes and others need to be simmered in boiling water.
  • While pasta is cooking, mix together 1/2 tablespoon canola oil, sesame oil, soy sauce, rice vinegar, hot sauce, lime juice peanut butter, honey, minced garlic, and red pepper flakes. Whisk vigorously until smooth.
  • Toast peanuts and sesame seeds in a dry skillet over medium-high heat for 2-3 minutes, or until slightly toasted. This is CRUCIAL for developing the most flavor out of the nuts and sesame seeds and makes a world of difference. If your peanuts/sesame seeds say dry-roasted or toasted, skip this step!
  • Drain the noodles and rinse well. Place noodles in large mixing bowl and immediately toss the noodles with the remaining 1/2 tablespoon canola oil to coat. This keeps the noodles from sticking together!
  • Add the peanut sauce, peppers, green onions, carrots, broccoli, sugar snap peas, cabbage, cilantro to the noodles, and toss well. Top with the chopped nuts and sesame seeds.
  • Serve immediately for best results.