Spicy Peanut Noodle Salad.

I absolutely love this recipe.

If left to my own devices, I would probably eat this particular salad multiple times a week. I crave it often (and therefore, I make it often).

There’s not much I can say about the recipe, only that you need to try it for yourself. So I encourage you to do just that! Give this salad a try — I don’t think you’ll be disappointed.

Happy Friday, everyone. Here’s to the weekend (and delicious peanutty noodle salads!)!

Spicy Peanut Noodle Salad

1 package rice noodles
1 red bell pepper, julienned
2 small carrots, julienned
1/2 red onion, sliced thinly

For the peanut sauce:
3/4 cup all-natural creamy peanut butter
1/4 cup rice wine vinegar
2 Tablespoons honey (*could substitute brown sugar, but I prefer honey)
2 Tablespoons soy sauce
1 Tablespoon sesame oil
1 Tablespoon freshly grated ginger
2 cloves garlic, smashed
The juice of 1 lime
A generous helping of Sriracha hot sauce (to taste & according to your love of spice! Start with a little and add more as needed!)

Garnishes:
Bean Sprouts
Lime Wedges
Chopped Peanuts
Sriracha sauce

Method
Cook rice noodles according to package directions. Once cooked, rinse with cold water and allow to cool. Toss with a bit of sesame oil to ensure that the noodles don’t stick together.

In a small pan, cook red onions with a bit of sesame oil over medium-low heat for 5-10 minutes (until soft). Set aside. (*Note: I cook the onions to reduce their potency and given them a slight caramelized flavor. You could include them in the salad raw, I simply prefer to cook them a bit first).

Blend all peanut sauce ingredients together in a food processor. Taste, and adjust to your liking. If the sauce is too thick, you can add a bit of water to thin.

Toss the noodles, peanut sauce, red peppers, carrots, and red cooked onions together until evenly coated. Garnish with fresh lime wedges, bean sprouts, and chopped peanuts.

*Note: While this salad is good leftover, it is best if eaten immediately!

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