Becci's Killer Noodle Salad

A bright spicy asian noodle salad that will be the hit of every party, lunch, potluck or dinner!

Ingredients:

1 16 oz package of whole wheat thin spaghetti cooked to Al-dente and cooled (you can also use chukka soba noodles but I prefer the thin healthier option)

1 1/2 Tsp sesame oil

2 Tbsp peanut oil

1/3 cup rice vinegar

juice and zest of 1 fresh lime

1/4 cup fresh orange juice

1/2 cup low sodium soy sauce

1 Tsp crushed red pepper flakes

1 Tsp chili garlic sauce

2 Tbsp sugar

3 crushed and finely minced garlic cloves

1 cup grated carrot

1 cup salted dry roasted peanuts

1/2 cup fresh chopped Cilantro

Place cooled cooked noodles into large bowl. In a small bowl combine all other ingredients (except carrots, cilantro and peanuts.) stir well to combine and until sugar dissolves. Pour mixture over noodles and toss in the cilantro and carrots and combine well reserving peanuts. Chill for a minimum of 1/2 hour. Toss before serving, If salad seems dry add a splash of rice vinegar and soy. Top with peanuts just before serving. Seve cold or ar room temperature.