Ingredients:

  • 300g (10.5 oz) dried egg noodles (or udon, spaghetti, or rice noodles)
  • 2 tbsp vegetable oil (30 ml)
  • 1 red bell pepper, thinly sliced (1 large)
  • 1 carrot, julienned or thinly sliced (1 medium)
  • 1/2 cup edamame (frozen, shelled) (60g)
  • 1/2 cup shredded red cabbage (30g)
  • 1/4 cup chopped cilantro (fresh coriander) (10g)
  • 2 scallions, thinly sliced (green onions) (20g)
  • 1/2 cup peanut butter (smooth or crunchy) (130g)
  • 1/4 cup soy sauce (low sodium recommended) (60ml)
  • 2 tbsp rice vinegar (30 ml)
  • 2 tbsp honey or maple syrup (30 ml)
  • 1 tbsp sesame oil (15 ml)
  • 1 tbsp lime juice (freshly squeezed) (15 ml)
  • 1-2 tbsp chili garlic sauce (adjust to taste) (15-30 ml)
  • 2-4 tbsp hot water (30-60 ml) to thin to desired consistency
  • Sesame seeds (optional garnish)
  • Chopped peanuts (optional garnish)
  • Extra chili garlic sauce (optional garnish)
  • Lime wedges (optional garnish)

Instructions:

  1. Cook noodles according to package directions. Drain and rinse with cold water to stop cooking. Toss with vegetable oil to prevent sticking.
  2. While noodles cook, prep all vegetables.
  3. In a large bowl, whisk together peanut butter, soy sauce, rice vinegar, honey/maple syrup, sesame oil, lime juice, and chili garlic sauce. Add hot water, 1 tablespoon at a time, until the sauce reaches your desired consistency. Taste and adjust seasonings as needed.
  4. Add the cooked noodles and prepared vegetables to the bowl with the peanut sauce. Toss well to coat evenly.
  5. Divide noodles among serving bowls. Garnish with sesame seeds, chopped peanuts, and extra chili garlic sauce, if desired. Serve immediately or chill for later.