Spicy Peanut Noodles

This is SO good, and SO easy. Serve cold or room temperature.

Ingredients:
5 tablespoons peanut butter
1/4 cup vegetable broth
3 tablespoon rice vinegar
3 tablespoon soy sauce
1 1/2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon fresh ginger, minced
1 teaspoon asian chili paste
8 ounces soba noodles
1 large red bell pepper, cut into matchstick-size strips (I use blanched string beans instead)
1 medium carrot, peeled and cut into matchstick-size strips
1 medium cucumber, peeled, seeded, and cut into matchstick-size strips
1/2 cup scallion, chopped
1/4 cup fresh cilantro
1/4 cup salted peanuts, chopped

Combine first 8 ingredients and a blender and process until smooth. Set aside.

Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; rinse with cold water and drain again.

Blanch carrots.

Transfer pasta to a medium bowl. Add bell pepper, carrots, cucumber and green onions. Pour dressing over; toss to coat. Season salad with salt and pepper to taste.

Sprinkle with cilantro and peanuts.

Serving Size: 4