Vegan Peanut Noodles

Instructions

1. Step 1

   On the cutting board, thinly slice the carrot, cucumber, and green onion and keep them there until assembly.

   Cookware: Chef Knife — slice, cutting board

2. Step 2

   Mince the garlic and juice the lime on the cutting board, then add them to the mixing bowl with the peanut butter, soy sauce, and water. Whisk gradually until smooth and loose.

   Ingredients used: 2.0 clove Garlic, 1.0 piece Lime, 80.0 gr Peanut Butter, 30.0 ml Soy Sauce, 60.0 ml Water

   Cookware: Chef Knife — mince, cutting board, mixing bowl, whisk — whisk

3. Step 3

   Bring water to a boil in the pot, add the wheat noodle, and cook until tender but not mushy, about 8 minutes. Drain completely in the colander.

   Timer: 8 min (fixed)

   Ingredients used: 180.0 gr Wheat Noodles

   Cookware: colander — drain, pot — boil

4. Step 4

   Transfer the drained wheat noodle to the mixing bowl and toss thoroughly with the peanut sauce. Add the carrot, cucumber, and green onion, toss lightly, and serve while the noodles are tender.

   Ingredients used: 100.0 gr Carrot, 150.0 gr Cucumber, 2.0 piece Scallion

   Cookware: mixing bowl — toss