Noodles with cold curry sauce

Ingredients:

• 30 g whole grain noodles
• 2/3 cup peanut butter
• 1-2 tbsp. red curry paste
• 2 tsp. rice wine vinegar
• Juice of 1 lime and wedges for serving
• 1/3 cup fresh cilantro leaves, plus more for garnish
• 2 shallots, finely chopped
• 1 cucumber, peeled, seeded and cut into thin strips
• 1 large carrot, grated Korean carrot style
• Red pepper flakes, cilantro, or chili paste for serving (optional)

Preparation:

1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Reserve 1/2 cup of the cooking liquid for the sauce, drain the noodles, and rinse under cold water. Drain any excess water.
2. Whip it up peanut butter, red curry paste, wine vinegar, lime juice, cilantro, 1/2 cup water and 1 teaspoon salt in a food processor or blender until smooth.
3. Before serving, toss the noodles with the sauce, shallots, cucumber, and carrots. Season with salt and toss. Divide among bowls, garnishing with pepper flakes and cilantro. Serve with hot chili paste in individual bowls and lime wedges.