A creamy peanut sauce so good youll keep making this noodle salad all year long.
Scallions, Fresno chili, and a handful of cilantro add a refreshing finishing touch to this noodle salad.
For a veggie boost, add thinly sliced carrots, cucumbers, and/or bell peppers.
Photo:Greg DuPree; Food Stylist: Chelsea Zimmer; Prop Stylist: Carla Gonzalez Hart
1/2cuproughly chopped fresh cilantro
Directions
Bring a large pot of salted water to a boil over high.
Cook noodles according to package directions.
Drain and rinse under cold water; drain well and gently pat dry.
Transfer to a large bowl.
Pour peanut butter mixture over noodles in large bowl; toss to coat.
Add peanuts, scallions, and chile; toss.
Transfer to a platter or serving bowl.
Top with cilantro, peanuts, and scallions.
Make-Ahead:Prep and refrigerate this salad up to 24 hours ahead.
