Spicy Peanut Noodle Salad

Ingredients
8 oz. fresh Chinese noodles
1/2 c. chunky peanut butter
3 tbsp. soy sauce
1-1/2 tbsp. fresh ground chili sauce (Sriracha), more or less to taste
2 tbsp. juice from 2 limes (or rice wine vinegar)
1 tbsp. sesame seed oil
1 clove garlic, grated on a microplane grater
1-1/2  tbsp. sugar or honey
3 tbsp. warm water
2 large red, orange, or yellow bell peppers, sliced into thin strips
1 large cucumber, seeded and sliced into fine julienne or small half moons
1 c.  mung bean sprouts
1 c. loosely packed fresh basil, mint, or cilantro leaves
8 scallions, finely sliced at a severe bias to create long, thin strips
2 jalapeño peppers, seeds and ribs removed, sliced into fine strips
Any other veggies, like zucchini or carrots, sliced into fine strips
1/2 cup roughly crushed roasted peanuts
Basil leaves, sliced into fine strips

Directions
Cook noodles according to package directions. Drain and transfer to a large bowl of ice water. Agitate noodles until thoroughly chilled. Set aside while you make the dressing. In a large bowl, combine peanut butter, soy sauce, chili sauce, lime juice, sesame seed oil, garlic, sugar or honey, and water. Whisk until homogeneous. Drain noodles thoroughly and add to bowl. Add bell peppers and other veggies, cucumber, bean sprouts, basil leaves, scallions, jalapeños, and bird chilis (if using). Toss to combine. Serve immediately, topped with roasted peanuts.

1 tbsp. sauce = 44 calories