Ingredients
- 8 ounces of rice noodles
- 1 cup of shredded carrots
- 1 cup of sliced bell peppers (any color)
- 1 cup of cucumber, thinly sliced
- 1/2 cup of fresh cilantro, chopped
- 1/2 cup of roasted peanuts, roughly chopped
- 1/4 cup of green onions, sliced
- 1/4 cup of soy sauce or tamari for a gluten-free option
- 3 tablespoons of creamy peanut butter
- 2 tablespoons of lime juice
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey or maple syrup
- 1 tablespoon of sesame oil
- 1 teaspoon of sriracha or more to taste
- 2 cloves of garlic, minced
- Salt and pepper to taste
Feel free to substitute vegetables with whatever you have on hand or to suit your personal preference. The beauty of this recipe is its versatility.
Instructions
- Start by cooking the rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
- In a small bowl, combine soy sauce, peanut butter, lime juice, rice vinegar, honey, sesame oil, sriracha, and minced garlic. Whisk together until smooth and creamy.
- In a large bowl, toss together the cooked noodles, carrots, bell peppers, cucumber, and green onions.
- Pour the peanut dressing over the noodle and vegetable mixture. Toss until everything is well coated and the dressing is evenly distributed.
- Top with chopped peanuts and fresh cilantro for an added crunch and freshness.
- Season with salt and pepper to taste, adjusting the sriracha for more heat if desired.
This recipe reminds me of summer days spent experimenting with flavors in my Charleston kitchen, with Biscuit lounging by my feet. It’s those simple moments that make cooking so special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International