3tablespoonslow sodium tamari or gluten-free soy sauce
1tablespoonrice vinegar
1tablespoontoasted or hot sesame oil
1–2 tablespoons sriracha sauce
2tablespoonsmaple syrup
2teaspoonschili garlic sauce, optional – if you like spicy
Cilantro or microgreens, for garnish
Chopped peanuts, for garnish
Instructions
In a large skillet over medium-low heat, heat the oil and then add the carrots, cook for 2 minutes, and then add the ginger and garlic. Cook, stirring, for 1 minute. Reduce heat to low, add the peanut butter, tamari, water, vinegar, sesame oil, sriracha, maple syrup, and chili garlic sauce if using. Heat until smooth, add more water if needed. Remove from heat.
Cook noodles according to package directions.
Stir the noodles into the peanut sauce and toss gently to coat.
Serve garnished with cilantro and chopped peanuts.