📖 Instructions

1. Cook the Noodles: Start by cooking your favorite type of noodles according to package directions. I usually use spaghetti, but ramen, soba, or even linguine work great too. Make sure to cook the noodles al dente – slightly firm to the bite – as they'll soften a bit in the sauce. Once cooked, drain the noodles immediately and rinse them under cold water to stop the cooking process. This also prevents them from sticking together.
2. Prep the Vegetables: While the noodles are cooking, chop all your vegetables. You'll want to dice the red bell pepper, carrot, and cucumber into small, bite-sized pieces. Mince the garlic and ginger finely. If you're using green onions, slice them thinly. The key here is consistency in size, so everything mixes well and each bite is a balanced experience. Sometimes I grate the carrot instead of dicing it for a different texture, if you feel like it!
3. Make the Peanut Sauce: Now comes the fun part: the peanut sauce! In a medium-sized bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup for a vegan option), sesame oil, chili garlic sauce, and warm water. Whisk until everything is smooth and creamy. If the sauce seems too thick, add a little more warm water, a tablespoon at a time, until it reaches your desired consistency. Taste the sauce and adjust the seasonings as needed. More chili garlic sauce for extra heat? Go for it! A touch more honey for sweetness? Absolutely!
4. Combine Everything: In a large bowl, combine the cooked noodles, chopped vegetables, and the peanut sauce. Toss everything gently until the noodles and veggies are evenly coated in the sauce. Make sure not to overmix, which can cause the noodles to break. Add the chopped peanuts and cilantro (or your herb of choice). Toss again lightly to distribute the nuts and herbs. At this point, you can taste the salad again and adjust the seasonings if needed. A squeeze of lime juice can brighten up the flavors!
5. Chill and Serve: For the best flavor, cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together and the salad to chill thoroughly. The salad can be made ahead of time and stored in the refrigerator for up to 2 days. When you're ready to serve, give it a good toss and add any extra toppings, such as more peanuts, cilantro, or a drizzle of sesame oil. Serve chilled and enjoy! I like to sprinkle some sesame seeds on top just before serving for a nice visual appeal.