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1 pack of Mung Bean noodles (can buy on amazon or at your local Asian market, can also use rice noodles or soba)
Black sesame seeds for garnish 
Cucumber, thinly sliced 
Scallions, thinly sliced 

Dressing ingredients: 
2 tablespoons smooth natural peanut butter 
1 teaspoon toasted sesame oil 
2 tbsp tamari 
1 knob ginger, grated with a microplane
2-3 tablespoons rice vinegar 
1 Teaspoon maple syrup 
Dash of cayenne 
Water to dilute

Add noodles to a pot of boiling water. The mung bean varietal only takes a couple minutes to soften so remove from heat, strain, rinse in cold water and set aside. In a small bowl combine all sauce ingredients and whisk rigorously until creamy. Add in water to the texture you like, the dressing should be runny but smooth and velvety. Pour half of dressing over cooled noodles and massage in with hands. Plate with shaved cucumber and scallions. Pour over remaining dressing and sprinkle cayenne and sesame seeds. Throw a few ice cubes over everything and serve on a hot summer’s day!