Serves: 4
Prep Time: 20mins
Ingredients:
6 oz Egg Noodles
Carrot, large, shredded
Red Pepper, sliced into thin strips
Celery, chopped thinly on the diagonal
Radish, thinly sliced
1/3 Cabbage, thinly sliced
¼ C Cilantro, chopped
3 Green onions, minced
1 T Sesame seeds
Dressing:
2 Tablespoons of Peanut Butter
1 Tablespoons of Honey
2 Tablespoons of Sesame oil
2 Tablespoons of T Rice wine vinegar
4 Tablespoons of Soy sauce
1 Teaspoons of Ginger, grated
1 Garlic, grated
2 Tea Spon of Sriracha
Method for Dressing:
In a small bowl, combine peanut butter, honey, rice vinegar, sesame oil, soy sauce, sriracha, ginger and garlic – season to taste with S+P
Method:
- Cook the noodles to the package instructions
- Drain the noodles, and add the dressing and let dressing soak into the noodles
- While the noodles are cooling, prep all the vegetables
- Once the noodles are cool, add the vegetables and top with the sesame seeds, green onion, and cilantro.
