Cold Peanut Noodle Salad

Instructions

1. Cook the noodles
   Bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process and prevent sticking. Set aside in a colander to drain completely.
2. Prepare the peanut sauce
   In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, honey, lime juice, and sriracha until smooth. If the sauce is too thick, add 1-2 tablespoons of warm water until it reaches your desired consistency.
3. Prepare the vegetables
   Wash and prepare all vegetables. Thinly slice the red bell pepper, julienne or grate the carrot, seed and julienne the cucumber, and slice the green onions. Chop the cilantro and set aside for garnish.
4. Combine noodles and sauce
   In a large bowl, combine the cooled noodles with about three-quarters of the peanut sauce. Toss gently using tongs until the noodles are evenly coated with the sauce.
5. Add vegetables
   Add the sliced bell pepper, carrot, cucumber, and most of the green onions to the noodles. Toss gently to combine all ingredients with the sauce.
6. Chill the salad
   Cover the salad and refrigerate for at least 15 minutes (or up to 4 hours) to allow the flavors to meld and the salad to chill thoroughly.
7. Serve and garnish
   Before serving, toss the salad once more and add the remaining sauce if needed. Transfer to a serving platter or individual bowls. Garnish with the remaining green onions, chopped cilantro, chopped peanuts, and sesame seeds.