ramen noodle salad

Ingredients

• 3 cups cooked ramen noodles, drained
• 1 cup shredded carrots
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green onions
• 1/4 cup chopped cilantro
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1-2 teaspoons sriracha (or to taste)
• 1/2 cup chopped peanuts, for garnish

Instructions

1. In a large bowl, combine the cooked ramen noodles, shredded carrots, chopped red bell pepper, and green onions.
2. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, and sriracha until smooth.
3. Pour the peanut sauce over the noodles and toss to coat evenly.
4. Garnish with chopped cilantro and chopped peanuts.
5. Serve immediately or chill for later.

Notes

• For a creamier salad, add 1-2 tablespoons of mayonnaise.
• To make ahead, store the noodles and sauce separately to prevent the noodles from becoming soggy.
• If using cold noodles, add a splash of sesame oil to restore some of the texture.
• This salad is best served fresh but can be stored in the refrigerator for up to 3 days.