Spicy Peanut Butter Noodle Salad with Cucumber and Bok Choy

• 2 bunches rice vermicelli 4 small bundles, about 160g in total
• 1 teaspoon sesame oil
• 2 tablespoons peanut butter creamy
• 1 tablespoon soy sauce, tamari
• 1/2 tablespoon rice vinegar
• 1 teaspoon chili garlic sauce or to taste
• 1 tablespoon orange juice or 1 teaspoon sugar
• 3 tablespoons cilantro freshly chopped
• 1 each scallions, spring or green onions sliced
• 1/4 inch ginger peeled and minced
• 1 clove garlic minced, 1 small clove
• 1/2 each cucumbers peeled if desired, cut into half moon, then thinly sliced
• 1 each bok choy tough ends removed, thinly sliced
• 1 small carrots peeled and cut into match sticks

1. Bring a medium pot of water to a boil.
2. Cook the vermicelli noodles for 6 to 8 minutes until tender.
3. Drain in a colander and reserve 1 cup of cooking water.
4. Toss the noodles with sesame oil, set aside.
5. Meanwhile in a small bowl, whisk together all the sauce ingredients until well combined.
6. Season to taste with more sauce ingredients if desired.
7. In a large mixing bowl, toss together all the vegetables with sauce until well mixed.
8. Add the noodles and some of the cooking water if the noodles seem too dry to mix.
9. Mix everything with chopsticks or whatever tool you prefer until evenly distributed.
10. Divide between two serving plates and serve.
11. Note: The noodle salad can be made 1 day ahead, keep in an air-tight container in the refrigerator for overnight.

rice vermicelli, sesame oil, peanut butter, soy sauce, rice vinegar, garlic sauce, orange juice, cilantro freshly, scallions, ginger, garlic, cucumbers, choy, carrots

Taken from recipeland.com/recipe/v/spicy-peanut-butter-noodle-sala-54279 (may not work)