Serves: 4 
| Ingredient | Qty | Prep |
| Noodle cakes | 4 | cooked |
| Broccoli | 3 small | chopped in florets |
| Carrot | 3 medium | julienne |
| Red pepper | 2 large | julienne |
| Cucumber | 1 large | julienne |
| Green onion | 3-4 stalks | chopped |
| Sesame seeds | 1 tbsp | toasted |
| Salt | to taste | |
| For Sauce: | ||
| Peanut butter | 1/4 cup | |
| Sriracha sauce | to taste | |
| Vinegar | 2 tbsp | |
| Soy sauce | 3 tbsp | |
| Sesame seeds | 2 tbsp | toasted |
| Garlic | 1 clove | minced |
| Brown sugar | 1 tbsp |
Method:
- Add broccoli to the pan of noodles when they are almost cooked. Turn off heat and drain; run under cold water to stop the cooking process
- Blend all the ingredients together to make sauce. Add hot water as needed for consistency
- Toss vegetables with sauce and noodles
- Garnish with chopped green onion and toasted sesame seeds
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