Cold Asian Noodle Salad

Notes

	8 ounces long thin pasta noodles, think ramen, spaghetti, soba
	3 tablespoons sesame oil
	1-2 small peppers, any color, thinly sliced
	3-4 green onions, chopped
	1 cup chopped cabbage - I use the pre-packaged slaw mix and make an asian slaw with the rest.
	1/4 cup extra virgin olive oil.
	1/4 cup rice wine vinegar
	3 tablespoons agave
	3 tablespoons creamy peanut butter
	3 tablespoons soy sauce
	1 tablespoon Sriracha, gochujang or chili oil - optional
	1 tablespoon minced ginger or ginger paste
	4 cloves garlic, finely minced
	1-2 tablespoons fresh lime juice
	3/4 cup peanuts or cashews chopped - optional
	½ cup fresh cilantro, chopped
	Sesame seeds for garnish - optional

1.	Prepare the noodles as directed, making sure to cook the noodles al dente. Drain and rinse under cold water to stop the cooking process. Toss with sesame oil to prevent the noodles from sticking together.
2.	Transfer to a large bowl and let cool. Add the peppers, green onions and cabbage. Mix well.
3.	To make the dressing whisk together the olive oil, rice vinegar, agave, peanut butter, soy sauce, Sriracha, ginger, and garlic. Whisk until smooth. Add water if you prefer a thinner sauce.
4.	Pour dressing over the noodles and toss well.
5.	Top the noodles with the peanuts and cilantro. Add sesame seeds and serve chilled or at room temperature.