# Components:
→ Noodles
01 - 14 oz dried wheat noodles (udon, soba, or spaghetti)
→ Sauce
02 - 1/2 cup creamy peanut butter
03 - 1/4 cup soy sauce
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon toasted sesame oil
06 - 1 tablespoon honey or maple syrup
07 - 2 cloves garlic, minced
08 - 1 teaspoon fresh ginger, grated
09 - 1/2 teaspoon chili flakes (optional)
10 - 1/2 cup warm water
→ Vegetables & Garnish
11 - 1 medium carrot, julienned
12 - 1 red bell pepper, thinly sliced
13 - 2 spring onions, thinly sliced
14 - 2 tablespoons roasted peanuts, chopped
15 - Fresh cilantro or coriander leaves, to garnish
16 - Lime wedges, to serve
# Directions:
01 - Boil dried wheat noodles following package directions until tender. Drain and rinse thoroughly under cold water to halt cooking. Set aside.
02 - In a medium bowl, blend creamy peanut butter, soy sauce, rice vinegar, toasted sesame oil, honey or maple syrup, minced garlic, grated ginger, chili flakes if using, and warm water. Whisk until the mixture is completely smooth.
03 - Transfer the drained noodles into a large mixing bowl. Add prepared sauce and toss until noodles are evenly coated.
04 - Incorporate julienned carrot, sliced red bell pepper, and half of the spring onions into the noodles. Gently mix to combine.
05 - Divide noodles into individual serving bowls. Sprinkle chopped roasted peanuts, the remaining spring onions, and fresh cilantro leaves over each portion.
06 - Serve at once with lime wedges on the side.
