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joepurnell
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Cook the noodles according to directions on the package. Drain and chill under cold running water, drain.
While noodles are cooking, add all the peanut sauce ingredients to a blender and blend until smooth. (You can do this up to 3 days ahead and refrigerate.)
Slice, grate, and chop the veggies.
Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Toss.
Add the cold noodles to the serving bowl and toss again.
Pour some peanut sauce over top and toss well to combine- no need to use all, just use enough to coat it well, generously. (Save any extra sauce for any leftover salad, as it can soak up the sauce overnight.)
Adjust the salt (to your liking), add chili flakes if you want, or more lime, and serve, garnishing with roasted peanuts and cilantro and a lime wedge.