Creamy Peanut Noodles

Ingredients

• 8 oz Dried udon noodles (or rice noodles)
• 0.33 cup Natural creamy peanut butter
• 4 tbsp Tamari or soy sauce
• 2 tbsp Rice vinegar
• 1 tbsp Fresh lime juice
• 1 tsp Toasted sesame oil
• 1 tsp Maple syrup
• 1 tsp Fresh ginger, grated
• 1 to taste Sriracha
• 2 tbsp Water
• 7 oz Extra-firm tofu, thinly sliced
• 0.5 whole English cucumber
• 1 medium Carrot
• 1 handful Fresh mint or cilantro
• 0.25 cup Crushed peanuts

Instructions

1. Cook noodles according to package instructions until al dente. Drain and rinse under cold water. *(10 min)*
2. While noodles cook, whisk together peanut butter, tamari, rice vinegar, lime juice, sesame oil, maple syrup, grated ginger, sriracha, and water until smooth and creamy. Add more water a tablespoon at a time if too thick.
3. Julienne the cucumber and carrot into thin matchsticks.
4. Toss drained noodles with the peanut sauce and 1 extra tbsp tamari. Taste and adjust — more lime for brightness, more tamari for salt, more sriracha for heat.
5. Divide into bowls and top with julienned cucumber, carrot, tofu strips, fresh herbs, and crushed peanuts. Drizzle with extra sriracha if desired.