Sesame Noodles

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   1)Bring a large salted pot of water to a boil.

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   2)Cook the vermicelli one minute shorter than the instructions on the box.

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   3)Immediately drain and rinse the noodles with cold water. Set aside.

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   4)In a large bowl, place the cabbage and the cilantro.

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   5)Add the bell peppers and the green onions (reserving 2 Tablespoons of onions for garnish).

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   6) Add 2 Tablespoons of the sesame seeds.

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   7) Add the cold noodles to the bowl.

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   8 )In a mason jar or other small Tupperware container with a lid, combine the peanut butter, rice wine vinegar, sesame oil,

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   soy sauce and red pepper flakes. Shake the jar really hard until the ingredients have made a smooth and creamy sauce.

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    9) Pour the sauce over the noodles and vegetables and gently toss until all of the noodles are coated.

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    10) Pile the noodles and vegetables on a plate and garnish with the remaining green onions and sesame seeds. (I also used chive blossoms because they were available and pretty.)

* Per serving · 4 servings · Values may vary.

No additional tips available.