Name: Rice Noodle Salad w/ Spicy Peanut Sauce
Prep time: 15 min
Total time: 15 min
Ingredients: 3.5 oz/100 g rice noodles; 1 persian cucumber (or 1/4 english), thinly sliced; 1.5 cups/100 g shredded red cabbage; 1 cup/75 g matchstick or shredded carrot; 1 cup/150 g frozen edamame, thawed; 1/2 red bell pepper, sliced; small bunch of cilantro; 2 tbsp toasted peanuts, chopped; 2 tbsp fried onions; 2 tbsp crunchy peanut butter; 3 cloves of garlic, minced; 2 tbsp hot sauce; 1 lime, juiced; 2 tsp maple syrup; 1 tsp toasted sesame oil; salt, pepper

Ingredients

Units Scale

3.5 oz/100 g rice noodles
1 persian cucumber (or 1/4 english), thinly sliced
1.5 cups/100 g shredded red cabbage
1 cup/75 g matchstick or shredded carrot
1 cup/150 g frozen edamame, thawed
1/2 red bell pepper, sliced
small bunch of cilantro
2 tbsp toasted peanuts, chopped
2 tbsp fried onions

for the peanut sauce:

2 tbsp crunchy peanut butter
3 cloves of garlic, minced
2 tbsp hot sauce
1 lime, juiced
2 tsp maple syrup
1 tsp toasted sesame oil
salt, pepper

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Instructions

Prepare rice noodles according to package instructions. Drain and rinse with cold water. Divide between serving bowls.
Top rice noodles with cabbage, cucumber, carrot, edamame, and bell pepper.
For the dressing whisk together peanut sauce ingredients and 4 tablespoons of water (or more, if you want it thiner).
Drizzle salad with peanut sauce, and top with peanuts, fried onions and cilantro. Enjoy!

Prep Time: 15 mins