The Ultimate Cold Sesame Noodle Bowl with Peanut-Ginger Sauce

Ingredients

• 8 oz (225g) spaghetti or thin noodles
• 1/4 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 1/4 cup warm water
• 1/2 tsp chili oil or sriracha (optional)
• 1/4 cup roasted peanuts, chopped
• 1/4 cup shredded purple cabbage
• 1/4 cup julienned carrots
• 1/4 cup julienned cucumber
• 2 green onions, sliced
• 2 tbsp sesame seeds (black and white)
• 2 tbsp fresh cilantro, chopped
• 1 tbsp vegetable oil (for tossing noodles)

Instructions

1. Cook the noodles according to package instructions until al dente. Drain and rinse under cold water to cool completely. Toss with vegetable oil to prevent sticking.
2. In a bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, ginger, garlic, warm water, and chili oil until smooth and creamy. Adjust consistency with more water if needed.
3. In a large bowl, combine cooled noodles with the peanut-ginger sauce. Toss thoroughly to coat evenly.
4. Divide the noodles among four bowls. Top each with shredded purple cabbage, carrots, cucumber, chopped peanuts, sesame seeds, green onions, and cilantro.
5. Serve immediately chilled or at room temperature.