Ingredients
Scale
- 1/4 cup Soy Sauce
- 1/4 cup Sweet Chili Sauce
- 3 Tbsp Sesame Oil
- 2 Tbsp Peanut Butter
- 2 Tbsp Seasoned Rice Wine Vinegar
- 1 Tbsp Crispy Chili Oil
- 4 cloves Garlic (minced)
- 1 large Lime (juiced)
- 1 lb Preferred Noodle ((I used linguine))
- 1 medium Red Bell Pepper (finely chopped)
- 1 cup Shredded Carrots (finely chopped)
- 1 bunch Cilantro (finely chopped)
- 1/2 cup Green Onion (finely chopped)
- 1/2 medium Red Onion (finely chopped)
Instructions
- Begin by preparing your noodles al dente according to the directions on the box.
- When noodles are done, strain and rinse them with cold water.
- Meanwhile, whisk together soy sauce, sweet chili sauce, sesame oil, peanut butter, rice wine vinegar, hot chili oil, garlic, and lime juice until it’s smooth and creamy. Season to taste.
- Add cooked noodles to a large bowl and top with diced red pepper, carrots, cilantro, green onions, and red onion.
- Pour the sauce on top and toss everything together until each noodle is coated. Serve immediately or store in the refrigerator in an airtight container for 3-4 days.