SESAME PEANUT RICE NOODLE SALAD.

A light but powerfully flavorful rice noodle salad with a punchy sesame peanut dressing.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 6

2/3 cup creamy salted peanut butter
1/4 cup rice vinegar
1/4 cup water
2 tablespoons Truvía Nectar
2 tablespoons tamari or soy sauce
1 tablespoon lime juice
1/4 teaspoon minced Thai chili pepper, jalapeño, or ground cayenne pepper, more to taste
1 1/2 teaspoons toasted sesame oil
2 cloves garlic
1 tablespoon finely chopped ginger root
3/4 cup fresh cilantro leaves, loosely packed
8 oz. rice noodles, any thickness (I used rad na, or fettuccine-shaped)
2 cups shaved carrots (I used a carrot peeler)
1/2 cup cucumber matchsticks
toasted sesame seeds, to garnish
roasted salted peanuts, to garnish
lime wedges, to garnish

Blend sauce ingredients minus cilantro (peanut butter through ginger root) in a blender or food processor until completely smooth. Add cilantro leaves and pulse until leaves are finely chopped. Pour into a sealable jar and set aside.
Cook rice noodles according to instructions on package, drain and rinse in cold water. Place noodles in a large serving bowl and toss with a few drops of toasted sesame oil to keep them from sticking to each other.
Add shaved carrots to noodles and pour about 3/4 cup of sesame peanut sauce over the top. Toss to combine. Garnish with cucumber, sesame seeds, peanuts, and fresh lime. Enjoy immediately or keep in fridge for up to two days.