2 cucumbers, shaved into ribbons with a vegetable peeler
1 red bell pepper, seeded and thinly sliced into strips
1 yellow bell pepper, seeded and thinly sliced into strips
3 green onions, sliced
¼ cup chopped fresh cilantro (10 g)
¼ cup chopped peanuts (30 g)
Nutrition Info
Calories 257
Fat 14g
Carbs 28g
Fiber 3g
Sugar 11g
Protein 8g
How to Make It
1. Step
In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, and brown sugar.
2. Step
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and rinse under cold water to cool.
3. Step
Transfer the pasta to a large bowl and add the carrots, cucumbers, red and yellow bell peppers, and green onions. Pour the sauce over the pasta and vegetables and toss well to coat. Cover and chill in the refrigerator for at least 1 hour, or up to overnight.
4. Step
Before serving, garnish the noodles with the cilantro and peanuts.
