8ouncesnoodlessuch as udon noodles (soba for gluten free)
1mediumgreen or red bell pepper96g, thinly sliced
1largecarrot, thinly grated106g
⅓cup red cabbage slices51g
Peanut Ginger Sauce
1/2teaspoonfresh ginger
1tablespoonmaple syrup
3tablespoonslow sodium soy sauce
3tablespoonswarm water
1tablespoonrice wine vinegar
1/2teaspoonsesame seeds
1/3cupnatural peanut buttersmooth
1/4teaspooncrushed red pepper flakes
Juice ½ limeoptional
sesame seeds and chopped peanutsfor garnish
Instructions
Peanut Ginger Sauce
Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use.
Noodle Salad
Allow a pot of salted water to come to a boil. Add the noodles and cook and drain and cool according to your package's directions. Allow noodles to cool completely, and drain off as much water as possible.
In a large bowl, add the noodles, veggies and the peanut ginger sauce and toss together to combine. Taste and adjust flavour according to your liking. Garnish with sesame seeds and chopped peanuts and enjoy!
Notes
To store: Store Thai peanut noodles in an airtight container in the fridge for 3 to 4 days.