Peanut Lime Noodles with Crunchy Vegetables

Ingredients

• 8 ounces dry medium-width rice noodles (225 g)
• 1/3 cup smooth peanut butter (85 g)
• 3 tablespoons fresh lime juice
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon finely grated fresh ginger
• 1 small garlic clove, finely grated
• 1/3 cup warm water (80 ml), plus more to loosen
• 2 cups finely shredded green cabbage (140 g)
• 1 large carrot (100 g), cut into fine matchsticks
• 1 medium red bell pepper, thinly sliced
• 3 green onions, thinly sliced
• 1/4 cup chopped unsalted roasted peanuts (35 g)

Method

1. 01

   Prepare the rice noodles according to the package directions, checking early so they stay tender rather than mushy. Brands differ: some need soaking and some need simmering. Drain, rinse briefly with cool water to remove surface starch, and drain thoroughly.

2. 02

   Whisk the peanut butter, lime juice, soy sauce, maple syrup, ginger, garlic, and warm water in a large bowl until smooth. It may look split at first; keep whisking. Add a tablespoon or two more water if needed to make a sauce that pours slowly from a spoon.

3. 03

   Add the drained noodles, cabbage, carrot, red pepper, and most of the green onions. Toss gently with tongs until the noodles and vegetables are evenly coated. If the noodles stick together, loosen them with a small splash of warm water while tossing.

4. 04

   Divide among four bowls and finish with the chopped peanuts and remaining green onions. Serve slightly warm, at room temperature soon after making, or chilled. This is a light main; add a separate protein or side if you want a larger meal.

5. 05

   Refrigerate within 2 hours in a covered container for up to 3 days. The noodles absorb sauce as they sit, so stir in a little water before serving leftovers. Add the peanuts at serving time for the best crunch. Do not freeze; the raw vegetables lose their texture. This recipe contains peanuts and soy; check packaged noodles and sauces for other allergens as needed.