Nutty Peanut Noodles

Servings

We are going nuts for this peanut buttery noodle dish that’s as perfect for a quick deskside lunch as it is for an impromptu summer picnic. You’ll want to add this recipe to your spring and summer repertoire for meal prepping all week and all weekend long. For non-vegetarians, it pairs great with a grilled protein of choice.

Ingredients

8 oz Rice Noodles

½ cup creamy natural peanut butter

⅓ cup warm water

2 tbsp Rice Bran Oil

2 tbsp coconut aminos

2 tbsp rice vinegar

1 tbsp honey

½ tsp chili flakes

2 cups shredded cabbage/carrot mix

1 cup sliced cucumbers

¼ cup chopped cilantro

1 tbsp Sesame Seeds, Organic & Raw

Directions

Cook rice noodles according to package directions. Drain and cool slightly in a large mixing bowl for 3 minutes.
While noodles cool, in a small bowl whisk together peanut butter, rice bran oil, warm water, coconut aminos, rice vinegar, honey and chili flakes until smooth and creamy.
Add cabbage, cucumbers, and cilantro to mixing bowl with noodles and pour dressing over noodles. Use tongs to mix.
Divide peanut noodles among 4 meal prep containers. Top with sesame seeds. Chill for 1 hour. Serve chilled topped with remaining peanut sauce.