Cold Noodle Salad

Instructions

1. 1

   Bring a large Pot of salted water to a boil. Cook the noodles according to package directions until just tender (al dente). Do not overcook — they will continue to soften as they sit.

2. 2

   Drain the noodles in a Colander and rinse thoroughly under cold running water until completely cool. This stops the cooking and keeps them from sticking together. Shake off excess water well.

3. 3

   Transfer the cooled noodles to a large Mixing Bowl and toss with 1 tablespoon of Sesame Oil to prevent clumping. Set aside.

4. 4

   In a small Mixing Bowl, whisk together the Soy Sauce, Sesame Oil, Rice Vinegar, Peanut Butter, honey, Garlic minced, and Ginger grated until completely smooth and creamy. If the dressing is too thick, add Water one tablespoon at a time until it reaches a pourable consistency. Taste and adjust — add more Rice Vinegar for tang, honey for sweetness, or Chili Garlic Sauce for heat.

5. 5

   Add the Carrots julienned, Cucumber sliced, Red Bell Pepper, Red Cabbage shredded, and Green Onions to the Bowl with the noodles.

6. 6

   Pour the dressing over the noodles and vegetables. Using Tongs, toss everything together thoroughly until every strand is coated. Make sure the dressing reaches the bottom of the bowl.

7. 7

   Taste and adjust seasoning — add a splash more Soy Sauce for saltiness, Rice Vinegar for brightness, or a pinch of sugar if needed.

8. 8

   For best results, cover and refrigerate for at least 15–30 minutes before serving to let the flavors meld.

9. 9

   Just before serving, give the salad a final toss. Top with chopped roasted Peanuts, Sesame Seeds, and fresh Cilantro. Serve cold straight from the fridge.

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