CentMenu / Lunch
Cold peanut rice noodles
Rice noodles and crunchy vegetables in a quick lime and peanut dressing.
VeganNo dairy ingredients
Ingredients
4 servings · US + metric
- 10.58 oz (300 g) rice noodles
- 1 cucumber
- 2 carrots
- 3¾ tbsp (60 g) peanut butter
- 2 tbsp (30 ml) soy sauce
- 1 lime
- 1 tbsp (15 ml) sunflower oil
Let’s cook
Cook 10.58 oz (300 g) rice noodles in a pot of boiling water over medium heat for 5 minutes, or as directed on the package; drain.
Rinse the noodles under cold water and drain well; cut 1 cucumber into thin sticks and grate 2 carrots.
Squeeze 1 lime; whisk the juice with 3¾ tbsp (60 g) peanut butter, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) sunflower oil and a splash of water until pourable.
Toss the noodles and vegetables with the dressing and serve cool.