Serves 4

For Sauce:

• 2½ teaspoons ginger, minced

• 2 cloves garlic, minced

• ⅓ cup creamy peanut butter

• 1 tablespoon honey

• 2½ teaspoons lime peel, grated

• ¼ cup lime juice

• 2 tablespoons soy sauce

• 2 teaspoons water

• 1 teaspoon sesame seed oil

• 1½ tablespoons rice vinegar

• ¼ teaspoon chili powder

• ½ teaspoon sesame seeds

• ¼ teaspoon salt

• ¼ teaspoon black pepper

For Salad:

• 7 ounces (200 grams) udon noodles, cooked according to its packaging

• 1 cucumber, peeled, halved, deseeded, and cut into match sticks

• 2 large carrots, peeled and shredded

• 1 bell pepper, julienned

• 2 green onions, thinly sliced, for garnish

• ¼ cups unsalted, roasted peanuts, coarsely chopped

• Sesame seeds, for garnish

• ¼ cup cilantro, coarsely chopped

For Sauce:

1. In a medium bowl, combine the ginger, garlic, peanut butter, honey, lime peel, lime juice, soy sauce, water, sesame seed oil, rice vinegar, chili powder, sesame seeds, salt, and black pepper. Whisk everything together until smooth. Taste and adjust to your preferences.

For Salad:

1. In a large bowl, add the cooked udon noodles, cucumber, carrots, and bell pepper. Pour the sauce over top and mix everything together until well combined.

2. Serve and garnish with green onions, peanuts, sesame seeds, and cilantro.

3. Enjoy!