PEANUT NOODLE SALAD

Nerveless off on a hot season day with this Cutting shaver noodle salad! This Thai-inspired instruction consists of noodles, whole vegetables, a tasteful and spicy kid sauce, and is topped with benni seeds. This is an gradual vegan and gluten-free supply that you can scramble up for weeknight dinners during hot summer days.

This Thai-inspired direction consists of noodles, healthy vegetables, a tasteful and spicy kid dressing, and is topped with herb seeds. This is an painless vegan and gluten-free provide that you can whip up for weeknight dinners during hot summer days.

INGREDIENTS:

• 8 ounces rice noodles can substitute with linguini or spaghetti pasta
• 1 cup shredded carrots
• 2 scallions chopped
• 1/2 red bell pepper thinly sliced
• 1/2 teaspoon black sesame seeds
• 1/3 cup peanuts chopped

For the peanut dressing:

• 3 tablespoons sriracha
• 1 tablespoon rice vinegar
• 1/3 cup crunchy peanut butter
• 2 garlic cloves minced
• 2 tablespoons hot water

INSTRUCTIONS:

1. Cook noodles according to incase directions. Run and removal with temperature thing in a colander until coolheaded. Set message.
2. Syndicate all of the kid dressing ingredients in a mixing container. Mix until ceraceous. Set aside.
3. Pool the noodles with all new ingredients including the nestling intermixture. Sky and mix source. Refrigerate until waiting to run.

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