Spicy Peanut Noodle Salad | Fronk Recipes | Umami

Ingredients

• 8 ounces fresh Chinese noodles (see note)
• For the Dressing:
• 1/2 cup chunky peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons fresh ground chili sauce (such as Huy Fong brand Sambal Oelek or Sriracha), more or less to taste
• 2 tablespoons juice from 2 limes (or rice wine vinegar)
• 1 tablespoon toasted sesame seed oil
• 1 clove garlic, grated on a microplane grater
• 1 tablespoon sugar or honey
• 3 tablespoons warm water
• To Assemble:
• 2 large red, orange, or yellow bell peppers, sliced into thin strips
• 1 large cucumber, seeded and sliced into fine julienne or small half moons
• 1 cup mung bean sprouts
• 1 cup loosely packed fresh basil, mint, or cilantro leaves
• 8 scallions, finely sliced at a severe bias to create long, thin strips
• 2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
• 1 to 2 red thai bird chilis, finely minced (optonal)
• 1/2 cup roughly crushed roasted peanuts