Thai Noodle Salad with Peanut Sauce

16 servings
Lotus Rice Ramen
32.0 ounce(s)
1.0 whole
1.0 bunch(es)
red bell pepper
4.0 whole
radish - shredded
1.0 cup(s)
cabbage - shredded - 14oz
2.0 bag(s)
carrot - shredded - 10 oz
2.0 bag(s)
peanut sauce-pre made
1.0 jar(s)
peanut - chopped
2.0 cup(s)
2.0 cup(s)
4.0 whole

Recipe Instructions

In the large pot, cook noodles according to directions on package.
Drain and chill under cold water.
Finely chop jalapeno -- and know you're adding to taste (about 3-4 T or so.)
Cut limes into wedges for garnish.
Place shredded veggies, red bell pepper, scallions, cilantro and jalapeƱo into a bowl. Toss.
Add the cold noodles to the bowl and toss again. Pour the pre-made peanut sauce over top and toss well to combine.
Taste: Adjust the salt (to you liking).
Serve with chopped peanuts and lime wedges for garnish.
Get out red pepper flakes from Spices Box to use for garnish, too