Ingredients:

  • 1/2 cup (125g) creamy peanut butter
  • 3 tbsp (45ml) soy sauce
  • 1 tbsp (15ml) sriracha
  • 1 tbsp (15ml) maple syrup
  • 1 tbsp (15ml) fresh lime juice
  • 2 tbsp (30ml) warm water
  • 12 oz (340g) linguine or rice noodles
  • 1 cup (150g) shredded carrots
  • 1 red bell pepper, thinly sliced
  • 3 green onions, sliced into 1-inch pieces
  • 1/4 cup (35g) crushed roasted peanuts
  • 1/4 cup (10g) fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Slice the red bell pepper and carrots while the water for the noodles is coming to a boil to ensure vegetables stay crisp.
  2. In a medium mixing bowl, combine the peanut butter, soy sauce, sriracha, maple syrup, and lime juice. Whisk vigorously until smooth and glossy, adding warm water one tablespoon at a time if the sauce is too thick.
  3. Boil the noodles according to the package instructions, but drain them 1 minute early to maintain an al dente texture.
  4. Immediately toss the steaming noodles into the bowl with the peanut sauce. Fold in the shredded carrots, sliced peppers, and green onions, allowing the residual heat to slightly soften the vegetables.
  5. Garnish with crushed roasted peanuts, chopped cilantro, and serve with lime wedges.