Vegan Peanut Noodles

Instructions

1. Step 1

   Wash the cucumber, carrot, and scallions. Julienne the cucumber and carrot, then thinly slice the scallions.

   Ingredients used: 120.0 gr Carrot, 200.0 gr Cucumber, 3.0 piece Scallion

   Cookware: Chef Knife, cutting board

2. Step 2

   Combine the peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, lime juice, garlic, ginger, and sriracha in the mixing bowl. Whisk in the warm water gradually until the sauce is smooth.

   Timer: 2 min (fixed)

   Ingredients used: 8.0 gr Garlic, 10.0 gr Ginger, 15.0 ml Lime Juice, 15.0 ml Maple Syrup, 120.0 gr Peanut Butter, 15.0 ml Rice Vinegar, 15.0 ml Sesame Oil, 45.0 ml Soy Sauce, 10.0 ml Sriracha, 120.0 ml Water

   Cookware: grater, mixing bowl, whisk

3. Step 3

   Bring a large pot of water to a boil over high heat. Add the noodles and cook until tender but still slightly firm, about 5 to 7 minutes.

   Timer: 6 min (fixed)

   Ingredients used: 300.0 gr Wheat Noodles

   Cookware: large pot

4. Step 4

   Drain the noodles in a colander and rinse briefly under cool running water. Shake well to remove excess water.

   Timer: 1 min (fixed)

   Cookware: colander

5. Step 5

   Add the drained noodles, cucumber, carrot, and scallions to the prepared peanut sauce. Toss until the noodles and vegetables are evenly coated.

   Timer: 2 min (fixed)

   Cookware: mixing bowl

6. Step 6

   Wash and dry the cilantro, then roughly chop it. Scatter the cilantro and chopped peanuts over the noodles and serve.

   Timer: 2 min (fixed)

   Ingredients used: 15.0 gr Cilantro, 40.0 gr Peanut

   Cookware: Chef Knife, cutting board