Cold Peanut Noodles

1 16oz bag/box of spaghetti or fettuccine noodles (Udon noodles work as well if you prefer)
1 cup of shredded carrots - I use a peeler to make long carrot "noodles", usually 1-2 good sized carrots will due
1/2 bunch of green onions - chopped long and skinny
1 small red or green bell pepper - sliced or julienned

Sauce:
1/2 cup natural peanut butter
1/4 cup soy sauce (Bragg's Liquid Aminos!)
3 Tbsp apple cider or brown rice vinegar
3 Tbsp oil, olive oil is my favorite
2 Tbsp lemon or lime juice
1 Tbsp agave nectar
1 Tbsp ginger
Up to 1/2 Tbsp crushed red pepper flakes (I like just a dash)

Cook the noodles according to the package directions. Cut the vegetables and set aside while noodles cook.

In a blender mix together the sauce ingredients until well combined. Once the pasta is done cooking, drain, and allow to cool (I know you are not really supposed to, but I rinse them under cold water to speed the process).

Add the sauce to the cool noodles and mix well. Add in the vegetables and toss together. Refrigerate for 3 hours before serving.

Revisited, noodle-free version:

5 carrots, peeled into "noodles"

1/4 onion thinly sliced into strips (or green onions)

1 cucumber thinly sliced into strips

Coarse Salt, pinch

3 Tbsp natural creamy peanut butter

2 Tbsp soy sauce

2 Tbsp water

1 Tbsp apple cider (or rice) vinegar

2 tsp sriracha

1 tsp agave syrup, or any sweetener on hand

1 tsp lemon juice

1 clove garlic, minced

Peel the carrots and place into a large bowl. Slice cucumber and onion, place in a strainer, and sprinkle with coarse salt. Let drain ~10 minutes.

Put remaining ingredients into a jar or container with a lid that seals. Shake until well combined. 

Mix vegetables together, then drizzle peanut sauce on top. Serve cold.