Spicy Peanut Noodles with Toasted Breadcrumb Crunch

Ingredients

• 8 oz spaghetti or rice noodles
• 1/2 cup Creamy Peanut Butter
• 1/4 cup soy sauce (or tamari)
• 2 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 2 tbsp NON-GMO AVOCADO OIL EXPELLER PRESSED
• 1/2 cup Garlic & Herb Bread Crumbs

Steps

1. 1

   Cook noodles according to package directions. Drain, rinse with cold water to prevent sticking, and set aside.

2. 2

   In a medium bowl, whisk together Creamy Peanut Butter, soy sauce, rice vinegar, honey, and 1/4 cup warm water (or more, to thin) until smooth. Add 1-2 tbsp sriracha for heat, if desired.

3. 3

   Heat 1 tbsp of NON-GMO AVOCADO OIL EXPELLER PRESSED in a small skillet over medium heat. Add Garlic & Herb Bread Crumbs and toast, stirring frequently, for 3-5 minutes until golden brown and crispy. Remove from heat.

4. 4

   Add the remaining 1 tbsp of NON-GMO AVOCADO OIL EXPELLER PRESSED to the pot used for noodles (or a large serving bowl). Add the drained noodles and pour the peanut sauce over them.

5. 5

   Toss well to coat all the noodles evenly with the sauce.

6. 6

   Divide noodles among serving bowls and sprinkle generously with the toasted garlic and herb breadcrumbs. Garnish with chopped green onions or shredded carrots, if desired.