Ingredients

The following ingredients have 8 Servings
  • 16 ounce rice noodles, dry
  • 1/4 cup soy sauce, low sodium
  • 2 tablespoon vinegar, rice
  • 1 tablespoon sesame oil
  • 3 tablespoon peanut butter, all-natural
  • 1 tablespoon honey
  • 1 teaspoon ginger root, fresh
  • 2 clove garlic
  • 1 teaspoon Sriracha sauce
  • 1 medium bell pepper, red
  • 1 1/2 medium carrot
  • 1 stalk green onion
  • 1/4 cup peanuts

Instruction

  • Cook rice noodles according to package instructions, but only until al dente (probably around 5 minutes). Drain but do not rinse, and put back into the pot they were boiled in.
  • Grate ginger; mince garlic; cut red bell pepper and carrots into matchstick-size pieces; chop green onions and peanuts.
  • Combine soy sauce, rice vinegar, sesame oil, peanut butter, honey, ginger, garlic, and chili paste (or Sriracha) in a small bowl and whisk until combined.
  • Pour the sauce over the noodles and mix well, until all noodles are coated. Toss veggies in until well combined.
  • Serve warm or cold, topped with chopped peanuts.