8ounces(250grams)dry noodlesdouble the amount if you use pre-cooked noodles like vacuum-packed udon noodles.
Peanut Sauce
½cup(130grams)peanut butter
⅓cup(80grams)soy sauce
3tablespoons(45grams)lime juiceor rice vinegar
2tablespoons(30grams)maple syrupor brown sugar
2teaspoons(8grams)sriracha sauceor ¼ teaspoon red pepper flakes
1clovegarlicgrated
1teaspoongingergrated
Vegetables
1cup(130grams)red bell peppercut into strips
1large(100grams)carrotcut into matches or grated
2green onionsthinly sliced, save green tops for garnishing
2cups(180grams)broccoli floretsboiled
¼cup(40grams)roasted peanutscoarsely chopped
Garnish (optional)
4wedgeslime
1tablespoonsesame seeds
1drizzlesesame oil
2tablespoonscrunchy onions
MAKE THE PEANUT SAUCE
To a medium bowl, add ingredients for peanut sauce.Whisk until well combined and set aside.
BOIL THE NOODLES
Boil the noodles in lightly salted water as per package instructions. If you use precooked noodles (like vacuum packed udon) then you'll need double the amount.
TOSS WITH VEGGIES
To a large mixing bowl, add the peanut sauce, chopped veggies, boiled noodles, and crushed peanuts.Note: if you add the broccoli florets, boil them or steam them until tender-crisp first.
Toss until well combined, then taste and adjust for salt (you might need to add a pinch) and lime juice.
Serve in a bowl and garnish with green scallion tops, sesame seeds, a lime wedge, and sesame oil.