2tablespoonslow-sodium soy sauce - gluten free if needed
1tablespoonSriracha pepper sauce - or garlic chile sauce, plus additional to taste
1tablespoonminced fresh ginger
2teaspoonsminced garlic - about 4 cloves
3/4cuproasted unsalted peanuts, - roughly chopped
3/4cupfresh cilantro - finely chopped
Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.
While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.
Asian Noodle Salad can be served cold or at room temperature. Store leftovers in the refrigerator in an airtight container for up to 3 days.