Asian Noodle Salad - cooking recipe

Ingredients

8 ounces rice noodles
3 -4 cups thinly shredded veggies such as carrots, zucchini, cabbage
1/3 cup peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup oil
1/2 teaspoon ginger (preferably fresh)
2 garlic cloves, minced
1 tablespoon toasted sesame oil
1/2 teaspoon crushed red pepper flakes

Preparation

While you are heating the water for cooking the pasta, prep veggies.
Follow directions on package for cooking pasta.
While pasta is cooking, make sauce.
Steam or stir fry veggies, if needed.
When pasta is done, and rinsed with cool water, combine with veggies and toss with sauce.
Serve room temperature or cold. Enjoy!