Peanut Sesame Noodles -- GF, DF, V

These cold peanut sesame noodles are easy to throw together and versatile enough to just use whatever you happen to have in the fridge. If peanuts are a problem, sub out for almond butter.

Serves 4 Adults

Sauce:

• ½ C smooth peanut (or almond) butter
• ¼ C soy sauce (sub coconut aminos if avoiding soy)
• 1 Tbs fresh ginger, minced or grated
• 1 clove garlic, mince or grated
• 2 Tbs unseasoned rice vinegar (ACV would also work)
• 1 ½ Tbs toasted sesame oil
• 1 Tbs honey
• 1 tsp dried hot red pepper flakes (optional)
• ⅓ C warm water

Noodles & Vegetables:

• ¾ lb rice noodles (we like Rice Ramen by Lotus Foods)
• 4 scallions, thinly sliced
• 1 orange bell pepper, cut into matchsticks
• 1 yellow bell pepper, cut into matchsticks
• 1 red bell pepper, cut into matchsticks
• 1 medium carrot, cut into matchsticks
• Half a large, or 2 small cucumbers, seeded and cut into matchsticks
• 3 Tbs sesame seeds
• Lime, for garnish
• Cilantro, for garnish

For the sauce, combine all ingredients except water in a blender and blitz until completely smooth. Add water about a Tbs at a time until you get a saucy consistency. Set aside.

Prepare noodles as directed then drain and rinse under cold water until fully cool.
Place noodles in a bowl and top with vegetables and a generous portion of sauce. Garnish with sesame seeds, lime and cilantro.

If stored separately, sauce keeps for 2 weeks in the fridge.