Peanut Noodle Salad

By cmschnettler

Ingredients

• 8 ounces rice vermicelli noodles
• 6 tablespoons fresh lime juice
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons creamy peanut butter
• 3 tablespoons packed dark brown sugar
• 3 tablespoons vegetable oil
• 1 small red bell pepper, thinly sliced
• 1/2 cup sliced scallions
• 1/2 cup roughly chopped fresh basil
• 1/2 cup roughly chopped fresh cilantro
• Kosher salt
• 1/3 cup salted roasted peanuts, roughly chopped

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 1

Directions

Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.

Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil and cilantro toss to combine. Season with salt and sprinkle with the peanuts.