1/4 cup chunky peanut butter softened in microwave for 15 seconds on high
2 tablespoons rice wine vinegar or 2 tablespoons cider vinegar
1 tablespoon dark sesame oil
2 cups shredded cabbage and carrot coleslaw mix
1 cup bean sprouts
4 scallions chopped on an angle
2 tablespoons toasted sesame seeds
Steps:
Cook pasta to al dente
then cold shock it by running it under cold water in colander
Drain the pasta very well Set aside
Prepare the Singapore Sauce by combining all the ingredients in a small bowl
In the bottom of a large bowl
whisk together soy
peanut butter
vinegar
oil
sesame oil and 2 Tablespoons of Singapore Sauce
Add noodles and vegetables and toss to combine the noodles and coat them evenly with sauce
Sprinkle scallions and sesame seeds throughout the salad
Shredded cabbage
mixed cabbage amp; carrot mix found in your produce dept The fresh bean sprouts are also found in produce dept To toast the sesame seeds place them in a non-stick pan on medium-low heat amp; watch them closely - about 3 minutes