Peanut Noodle Bowl (Print Version)

# Ingredients:

→ Base for Salad

01 - 4 cups shredded or grated mix of red cabbage, radish, and carrots
02 - 6 oz of dry noodles like soba, linguini, brown rice, or pad thai-style
03 - 3 scallions, sliced thinly
04 - 1 red bell pepper, cut into thin strips
05 - 1 tablespoon finely chopped jalapeño (adjust spice to taste)
06 - Half a bunch of chopped cilantro (or swap in mint and basil)
07 - 1/4 to 1/2 cup crushed roasted peanuts for garnish (optional)

→ Sauce with Peanut Flavor

08 - 5 thin slices of ginger, about quarter-sized, sliced across the grain
09 - 2 whole garlic cloves
10 - 1/2 cup of peanut butter, or try almond butter as an alternative
11 - 1/3 cup lime juice, about 2 freshly squeezed limes
12 - 1/3 cup sweetener of your choice like honey, maple syrup, or agave
13 - 1 teaspoon salt
14 - 1/4 cup soy sauce or Braggs Liquid Aminos for a gluten-free choice
15 - 1/4 cup sesame oil, toasted for extra flavor
16 - 1/2 cup fresh orange juice, roughly from one large orange
17 - 1 to 1 1/2 teaspoons of cayenne or replace with sriracha for heat

→ Extra Protein Option

18 - Try baked sesame ginger tofu (check link for full details)

# Instructions:

01 - Follow the package instructions to cook the noodles. For rice noodles, place in hot water after boiling, turn off the heat, stir lightly, and let soak for 2-3 minutes until soft. Alternatively, submerge them in boiling water in a large dish and leave until tender. Rinse with cold water to cool and stop them cooking after draining.
02 - As the noodles cook, toss the sauce ingredients—ginger slices, garlic, lime juice, orange juice, soy sauce, peanut butter, sweetener, sesame oil, salt, and cayenne—into a blender. Let it blend until it becomes smooth and creamy. The sauce should coat noodles easily but not be super watery. Put aside once done.
03 - In a wide serving bowl, toss the shredded radish, red cabbage, carrots, finely cut red bell pepper, cilantro, scallions, and jalapeño together until they're well-mixed. Stir in the noodles only after they've chilled, combining everything for an evenly distributed mix.
04 - Drizzle the dressing over the salad, starting with half and gradually adding more depending on how much you prefer. Stir gently to make sure the sauce coats all the vegetables and noodles. Save the leftover dressing for later or for another dish.
05 - Give the salad a taste and tweak the flavors however you like. Add more salt, spice it up with chili flakes, or brighten it up with some extra lime juice. Top it with crushed peanuts, some cilantro, or lime wedges before serving.

# Notes:

01 - This chilled noodle salad is perfect to make in advance. It keeps great in the fridge for up to 4 days and works well for meal prepping.
02 - The leftover peanut dressing can get thicker in the fridge—use it to freshen up the salad the next day as the noodles might soak it up.
03 - For more protein, toss in the optional tofu, or try adding grilled shrimp, chicken, or your favorite protein.
04 - Stick to gluten-free noodles and swap soy sauce with Braggs Liquid Aminos if you're avoiding gluten. Tamari isn't best for this as it could darken the dressing.

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