Description
Crunchy fresh veggies combined with chewy rice noodles all wrapped up with a sesame noodle sauce with herbaceous cilantro sprinkled in.
Ingredients
14 ounces rice noodles
1 cucumber, cut into thin matchsticks
1 red bell pepper, cut into thin matchsticks
3 carrots, grated (8 ounces)
1 bunch green onions, thinly sliced
chopped fresh cilantro, if desired
Sesame Sauce:
1/4 cup peanut butter
2 Tablespoon toasted tahini
1/4 cup soy sauce or tamari
1/4 cup rice vinegar
1 Teaspoon chile paste
1 Tablespoon ginger, minced
1 large clove of garlic, minced
2 Tablespoon toasted sesame oil
1 Tablespoon maple syrup or honey.
Instructions
Cook the rice noodles according to package directions (mine took about 5 minutes). When they’re tender but still springy, drain the noodles and run under cold water until the noodles are room temperature.
In a big bowl, toss together the noodles, cucumber and pepper matchsticks, grated carrots, green onions, and optional cilantro.
For the dressing, combine all ingredients in a blender. Blend on low until combined, or whisk together by hand.
When ready to serve to the vegetable noodle mixture together with the sauce and serve immediately.
Notes
I used the type of rice noodles that looks like fettucini.
- Prep Time: 25 mins
- Cook Time: 5 mins
- Category: Dinner
- Method: Stove Top
- Cuisine: Asian