Cold Peanut Noodles



16 oz Chinese egg noodles
1/2 cup peanut butter
3 tablespoons soy sauce
3 tablespoons Sriracha
3 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon grated peeled ginger
1 chopped red bell pepper
1 cucumber
1/2 cup chopped cilantro

1. Cook noodles, drain and rinse. Whisk peanut butter, soy, Sriracha, rice vinegar, oil and ginger. Toss with noodles and add vegetables and cilantro.

Yield: 8 servings

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