Spicy Peanut Noodle Salad with Cucumbers, Red Peppers, and Basil (Vegan)

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seaforth

8 ounces fresh Chinese noodles (see note)

subheading: For the Dressing:

½ cup chunky peanut butter

3 tablespoons soy sauce

3 tablespoons fresh ground chili sauce (such as Huy Fong brand Sambal Oelek or Sriracha), more or less to taste

2 tablespoons juice from 2 limes (or rice wine vinegar)

1 tablespoon toasted sesame seed oil

1 clove garlic, grated on a microplane grater

1 tablespoon sugar or honey

3 tablespoons warm water

subheading: To Assemble:

2 large red, orange, or yellow bell peppers, sliced into thin strips

1 large cucumber, seeded and sliced into fine julienne or small half moons

1 cup mung bean sprouts

1 cup loosely packed fresh basil, mint, or cilantro leaves

8 scallions, finely sliced at a severe bias to create long, thin strips

2 jalapeño peppers, seeds and ribs removed, sliced into fine strips

1 to 2 red thai bird chilis, finely minced (optonal)

½ cup roughly crushed roasted peanuts

Directions at seriouseats.com

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