Vegan Spicy Peanut Noodle Salad

Yield: 8 servings

16 ounces fresh Chinese wheat noodles (1/4 lb. dried linguini, fettucine, or spaghetti can be substituted)
2 large red, orange, or yellow bell peppers, sliced into thin strips
3 Persian cucumbers, sliced into small half moons
2 cups mung bean sprouts, washed and drained
2 cups loosely packed fresh cilantro leaves
3 large bunches scallions, green part only, sliced at a bias to create long, thin strips
1-2 large jalapeno peppers, seeds and ribs removed, sliced into thin strips
1 – 2 Thai chili peppers, seeds removed, finely minced (optional)
1 cup roughly crushed roasted peanuts

1 cup creamy peanut butter
5 Tablespoon light soy sauce
4 Tablespoons fresh chili sauce (such as Huy Fong brand Sambal Oelek or Sriracha)
4 Tablespoons fresh lime juice from 2 limes (may substitute rice vinegar)
2 Tablespoon sesame seed oil
1 large clove garlic, grated on a microplane grater
2 Tablespoon honey
6 Tablespoons warm water

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, honey, and water. Whisk until homogenous.
Drain noodles thoroughly and add to bowl of dressing. Add bell peppers, cucumbers, bean sprouts, cilantro leaves, scallions, jalapenos and Thai chili, if using. Toss to combine.
Serve immediately, topped with roasted peanuts.