Serves 10
Ingredients
1 package of rice noodles
1 cup chunky peanut butter
4 tablespoons soy sauce
5 teaspoons sesame oil
2 slices of red onion, chopped
½ teaspoon cayenne pepper
½ teaspoon ground coriander
1 tablespoon brown sugar
¾ cup of water
2 carrots, peeled and cut lengthwise
6-8 broccoli florets (optional- here I substituted with celery)
Extra peanuts (optional)
Cabbage (optional)

1. Soak the noodles in cold water for 15 minutes. When ready, boil in hot water for 8 minutes until soft and chewy. Drain and set aside in a suitable salad bowl.

2. Using a food processor, prepare the sauce. Add the peanut butter, soy sauce, sesame oil, onion, cayenne, coriander, brown sugar, and water. Blend for 60 seconds until you get a nice, creamy result.


3. Take the salad bowl of noodles. Pour the sauce on top, and add the carrots, peanuts and broccoli. Using an appropriate fork and spoon, toss the mixture until the noodles are coated all over with the peanut sauce. Garnish with cabbage and enjoy.