Asian Noodle Salad

Ingredients

• 1 Package Soba Noodles (8 Ounces)
• 6 Cups Water
• 1 Teaspoon Salt
• 2 Bags Broccoli Cole Slaw (12 Ounces Each)
• 2 Medium Carrots (Grated)
• 1/4 Cup Extra-Virgin Olive Oil
• 1/4 Cup Rice Vinegar
• 3 Tablespoons Honey
• 3 Tablespoons Creamy Peanut Butter
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Sriracha Sauce
• 1 Tablespoon Fresh Ginger (Minced)
• 3/4 Cup Roasted Peanuts (Chopped)
• 1 Small Bunch Fresh Cilantro (Chopped)
• 2 Cloves Garlic (Minced)
• 1 Large Red Bell Pepper (Seeded & Sliced)

Directions

1. In a large saucepan over medium-high heat, add water & salt and bring to a boil. Stir in noodles and cook until al dente, about 10-12 minutes. Use a colander to drain noodles and rinse away excess starch with cold water. Transfer pasta to a large serving bowl and stir in the slaw, carrots and bell peppers.
2. In a medium bowl, add oil, vinegar, honey, peanut butter, soy sauce, Sriracha, ginger & garlic. Whisk until well blended and pour over noodle mixture. Toss gently to combine. Add peanuts and cilantro; toss again. Serve warm with a side of Sriracha sauce or chill in the refrigerator.