20-Minute Sesame Peanut Noodle Bowls

🪵Ingredients

• 12 oz spaghetti, linguine, or rice noodles
• 1/2 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tbsp grated fresh ginger
• 1 garlic clove, grated
• 1–2 tsp sriracha
• 1/4 cup warm water, plus more as needed
• 2 cups shredded carrots
• 1 cucumber, julienned
• 4 green onions, sliced
• 1/3 cup crushed roasted peanuts
• Sesame seeds, for serving

👩‍🍳Instructions

1. Cook and chill. Boil the noodles until just tender. Drain, rinse under cold water, and toss with a drizzle of sesame oil so they don’t stick.
2. Whisk the sauce. Whisk the peanut butter, soy sauce, vinegar, sesame oil, honey, ginger, garlic, and sriracha. Whisk in warm water a spoonful at a time until pourable and glossy.
3. Toss. Toss the cold noodles with the sauce until every strand is coated. Loosen with more warm water if needed — the sauce thickens as it sits.
4. Bowl it up. Divide among bowls and top with carrots, cucumber, green onions, crushed peanuts, and sesame seeds.
5. Serve. Serve cold or at room temperature. Keeps 4 days — refresh with a splash of warm water and a drizzle of soy.

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