Ingredients

Noodle Salad:
4 scallions, cut into 2-inch lengths
1/2 cup cilantro leaves
2 medium carrots, peeled
1 seedless or English cucumber, peeled
450g spaghetti or linguine, cooked and rinsed under cold water to chill

Dressing:
1 large clove garlic
1 1-inch piece fresh ginger, peeled, quartered
1/2 cup Mayver’s Smooth Organic Peanut Butter
1/4 cup soy sauce
1/3 cup chicken broth, vegetable broth or water
2 tablespoons rice vinegar, unseasoned
1 1/2 teaspoons Asian sesame oil
2 teaspoons sugar
1 teaspoon dried hot red pepper flakes or more to taste
Toasted sesame seeds or coarsely chopped dry roasted peanuts for sprinkling

Method

Pulse cilantro and scallions in food processor until chopped. Change to the grating attachment (you can leave scallion mixture in the processor.) Grate carrots and cucumber and transfer vegetables to a large bowl and toss with noodles.

Drop garlic and ginger into feed tube of processor with machine running and process until finely chopped. Add peanut butter and soy sauce and process to combine. Add broth, vinegar, oil, sugar, and pepper flakes and process until smooth. Toss with noodles and add a little water if necessary. Serve sprinkled with sesame seeds or nuts.