| 1 tbsp | toasted sesame oil |
| 60 g | creamy peanut butter |
| 250 g | spaghetti |
| 1 | bell pepper |
| 1 | lime |
| 2 cloves | garlic |
| 5 g | ginger |
| 3 tbsp | soy sauce |
| 1 tbsp | rice vinegar |
| 1 tbsp | honey |
| 2 tbsp | Sriracha |
| 3 tbsp | water |
| cilantro (for serving) | |
| sesame seed (for serving) |
Add noodles to a pot of salted water and cook according to package directions.
Slice bell pepper into thin strips and juice the lime. Roughly chop garlic and ginger.
Add lime juice, peanut butter, soy sauce, rice vinegar, honey, sriracha, sesame oil, garlic, ginger, and water to a blender. Blend until smooth.
Toss noodles with sesame peanut butter sauce and vegetables. Serve with fresh cilantro and sesame seeds. Enjoy!
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