Basically a noodle salad, Asian style. Literally 15 minutes to prepare and sooo refreshing during summer heat waves!
Ingredients: Thin noodles, vegetables
Sauce Ingredients: 1/4 cup rice vinegar, 2 tbsp honey, 3 tbsp unsalted creamy peanut butter, 1 tbsp toasted sesame oil, 1 tsp chilli oil
1. Prepare your noodles by cooking them as the package instructions. When done, rinse with cold water and either set aside or refrigerate.
2. Chop your vegetables of choice. I went with cucumbers, carrots, and cilantro. Poultry such as chicken or sliced eggs would have been good choices as well.
3. Make the sauce by whisking together all ingredients and adjusting to taste.
4. Mix the chilled noodles with the sauce and vegetables and serve cold.