Asian Sesame Noodle Salad

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook noodles according to package directions until al dente. Drain and rinse thoroughly under cold water to stop cooking and remove excess starch. Transfer to a large mixing bowl and toss with 1 tablespoon of sesame oil to prevent sticking.

2. 2

   In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, soy sauce, rice vinegar, peanut butter, honey, grated ginger, minced garlic, and sriracha until smooth and well combined.

3. 3

   Add the shredded cabbage, cucumber, carrots, and three-quarters of the green onions to the noodles. Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.

4. 4

   Transfer to a serving platter or bowl. Garnish with remaining green onions, fresh cilantro, toasted sesame seeds, and chopped peanuts. Serve immediately or refrigerate for up to 3 days.