Ingredients
Scale
- 150g medium egg noodles
- 1 large carrot, julienned
- 5 radishes, thinly sliced
- 3 cups red cabbage, finely sliced
- 1/4 cup cilantro, chopped
- 2–3 green onions, sliced
- 1 tbsp sesame seeds
- 2 tbsp chunky peanut butter
- 1 tbsp honey
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 4 tbsp soy sauce
- 1 tsp grated fresh ginger
- 1 clove garlic, pressed
- 2 tsp Sriracha sauce
Instructions
- Cook the egg noodles according to package instructions until al dente. Drain and set aside.
- In a small bowl, whisk together the peanut butter, honey, rice vinegar, sesame oil, soy sauce, Sriracha sauce, ginger, and garlic.
- Pour the dressing over the warm noodles in a large salad bowl and toss to combine.
- Add the sliced vegetables—red cabbage, carrots, radishes—and chopped cilantro to the bowl. Toss everything gently until well combined.
- Chill before serving or serve immediately.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (about 250g)
- Calories: 320
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg