Asian Sesame Noodle Salad

Ingredients

• 12 oz dried linguine or spaghetti noodles
• 3 tbsp toasted sesame oil
• 1/4 cup soy sauce
• 3 tbsp rice vinegar
• 2 tbsp creamy peanut butter
• 1 tbsp honey or maple syrup
• 1 tbsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp sriracha or chili garlic sauce
• 2 cups shredded red cabbage
• 1 large English cucumber, julienned
• 2 medium carrots, julienned
• 4 green onions, thinly sliced
• 1/2 cup fresh cilantro, roughly chopped
• 3 tbsp toasted sesame seeds
• 1/2 cup roasted peanuts, roughly chopped

Instructions

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. 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. 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. 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.