Thai Noodle Salad with Peanut Sauce

16 servings
Lotus Rice Ramen
32.0 ounce(s)
1.0 whole
1.0 bunch(es)
red bell pepper
4.0 whole
radish - shredded
1.0 cup(s)
cabbage - shredded - 14oz
2.0 bag(s)
carrot - shredded - 10 oz
2.0 bag(s)
peanut sauce-pre made
1.0 jar(s)
peanut - chopped
2.0 cup(s)
2.0 cup(s)
4.0 whole

Instrucciones de la receta

In the large pot, cook noodles according to directions on package.
Drain and chill under cold water.
Finely chop jalapeno -- and know you're adding to taste (about 3-4 T or so.)
Cut limes into wedges for garnish.
Place shredded veggies, red bell pepper, scallions, cilantro and jalapeño into a bowl. Toss.
Add the cold noodles to the bowl and toss again. Pour the pre-made peanut sauce over top and toss well to combine.
Taste: Adjust the salt (to you liking).
Serve with chopped peanuts and lime wedges for garnish.
Get out red pepper flakes from Spices Box to use for garnish, too