# What You Need:
→ Noodles
01 - 10 oz rice noodles or wheat noodles
→ Vegetables
02 - 1 medium carrot, julienned
03 - 1 small red bell pepper, thinly sliced
04 - 2.8 oz shredded red cabbage
05 - 2 scallions, thinly sliced
06 - 0.5 cup fresh cilantro leaves
07 - 0.5 cup bean sprouts
→ Peanut Dressing
08 - 1/3 cup creamy peanut butter
09 - 2 tablespoons soy sauce
10 - 1 tablespoon sesame oil
11 - 1 tablespoon rice vinegar
12 - 1 tablespoon honey or maple syrup
13 - 1 teaspoon freshly grated ginger
14 - 1 small garlic clove, minced
15 - 2 to 4 tablespoons warm water, as needed
→ Toppings
16 - 2 tablespoons roasted peanuts, roughly chopped
17 - 1 teaspoon toasted sesame seeds
18 - Lime wedges, for serving
# How To Make:
01 - Bring a large pot of water to a boil and cook the noodles according to package instructions. Drain thoroughly and rinse under cold running water until completely cooled. Set aside.
02 - In a medium mixing bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey or maple syrup, grated ginger, and minced garlic. Gradually whisk in warm water in small increments until the dressing reaches a smooth, pourable consistency.
03 - Transfer the cooled noodles to a large mixing bowl. Add the julienned carrot, sliced bell pepper, shredded cabbage, scallions, cilantro, and bean sprouts. Mix gently to combine all components.
04 - Pour the prepared peanut dressing over the noodle and vegetable mixture. Toss thoroughly until all ingredients are evenly coated with the dressing.
05 - Divide the dressed noodle bowl evenly among serving plates. Crown each portion with chopped roasted peanuts, toasted sesame seeds, and additional fresh cilantro if desired.
06 - Accompany each bowl with lime wedges on the side. Serve immediately at room temperature or gently warmed, allowing each diner to adjust seasoning with lime juice to taste.
