Warm Asian Noodle Salad

I make this EVERY week. I crave it. Even while I'm eating it! Mmm. It’s a recipe I found in a magazine I can't even remember the name of a thousand years ago. And of course, I made the recipe my own.

For the sauce:
3/4 cup natural Peanut butter
3/4 cup soy sauce
3 tbsp rice vinegar
Juice of 1 lime
4 tsp sesame oil
3 tsp sriracha 

For the salad:
1 whole package of white rice noodles
1 big head broccoli, florets cut off
1 1/2 cup shredded carrot
1 bag snow peas (I cut off the ends and cut them in half)
1 red (or orange or yellow) bell pepper
3/4 cup chopped green onion

You’ll need two pots - one to cook the rice noodles and one to cook the veg (or if you have a steamer, you can do that)! The broccoli needs to cook longer than the bell pepper and snow peas though, so make sure to pay attention to the different steamer cooking times for each. The broccoli should be tender and the bell pepper and snow (or snap) peas need to have a bit of a crunch still.

Prep the veggies and bring water in both pots to a boil.

Cook noodles according to the directions on the package. (I cook mine longer than directed. I like them softer!)

Mix all ingredients for the sauce and set aside.

Once the water for the veg has come to a boil, add the broccoli florets and set the timer for 6-7 min (depending on how you like them). When the timer has 2 min left add the pepper and snow peas. When the timer goes off, drain the noodles and veg.

Add all the ingredients to the sauce, mix it all together and top with the shredded carrot and green onion. SO GOOD!! When you warm up the left overs, it'll do you some good to add a touch more soy sauce before you eat it. Just sayin'.