¼cup peanuts,roughly chopped (salted, roasted, raw, whatever you like!)
Handfulof cilantro,roughly chopped
Instructions
For the peanut sauce, in a small bowl, mix together all of the sauce ingredients. Set aside.
Cook the noodles according to the package directions. Drain them and return them to the saucepan. Add the peanut sauce, bell pepper, and carrot. Toss well to combine.
Garnish with green onions, peanuts, and cilantro. Add more hot sauce if you like.
Notes
If you don’t happen to have raw red bell pepper and carrots, try using chopped cucumber, thinly sliced cabbage, cooked edamame, snow peas, basil leaves, or cubed tofu.
Nutrition info is for 1 serving (of 4) prepared as the recipe is written and without any optional hot sauce. I used smooth peanut butter, low-sodium tamari, maple syrup and gluten free rice noodles. Data below is only to be used as a rough guide. Click to learn how nutrition info is determined on this website.