Peanut Noodle Salad

Ingredients

• 3 tablespoons creamy peanut butter 
• 3 tablespoons brown sugar dark packed
• 0.5 cup basil fresh roughly chopped
• 0.5 cup cilantro leaves fresh roughly chopped
• 0.5 cup mint leaves fresh roughly chopped
• 6 servings kosher salt 
• 6 tablespoons juice of lime fresh
• 3 tablespoons soya sauce low-sodium
• 1 small bell pepper red thinly sliced
• 8 ounces rice vermicelli noodles 
• 0.3 cup roasted peanuts salted roughly chopped
• 0.5 cup scallions sliced
• 3 tablespoons vegetable oil 

Equipment

• bowl
• whisk

Directions

1. Put the noodles in a large bowl and cover with boiling water.
2. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool.
3. Transfer to a serving bowl.
4. Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth.
5. Pour the dressing over the noodles.
6. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.
7. Photograph by Anna Williams