Peanut Noodle Vegetable Bowls

What you need

• 1 pound rice noodles or udon noodles
• 1/2 cup creamy peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons sriracha or chili garlic sauce
• 1 tablespoon sesame oil
• 1 tablespoon maple syrup
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1/4 cup crushed peanuts for garnish

The easy way

1. Cook noodles according to package directions until al dente; drain and rinse under cold water to stop the cooking process.
2. In a small bowl, whisk together peanut butter, soy sauce, sriracha, sesame oil, and maple syrup until smooth; add a splash of warm water if needed to thin.
3. Toss the drained noodles with half of the peanut sauce in a large bowl until evenly coated.
4. Divide the noodles among four bowls and arrange the sliced bell pepper and julienned carrot on top.
5. Drizzle the remaining peanut sauce over the vegetables and garnish with crushed peanuts.
6. Serve immediately for best texture; store components separately in the refrigerator for up to two days.

Use your senses. Times are guardrails. Look for the color, texture, and doneness cues in the steps, and refrigerate perishable leftovers promptly.