Sesame Noodles

1)Bring a large salted pot of water to a boil.

2)Cook the vermicelli one minute shorter than the instructions on the box.

3)Immediately drain and rinse the noodles with cold water. Set aside.

4)In a large bowl, place the cabbage and the cilantro.

5)Add the bell peppers and the green onions (reserving 2 Tablespoons of onions for garnish).

6) Add 2 Tablespoons of the sesame seeds.

7) Add the cold noodles to the bowl.

8 )In a mason jar or other small Tupperware container with a lid, combine the peanut butter, rice wine vinegar, sesame oil,
soy sauce and red pepper flakes. Shake the jar really hard until the ingredients have made a smooth and creamy sauce.

9) Pour the sauce over the noodles and vegetables and gently toss until all of the noodles are coated.

10) Pile the noodles and vegetables on a plate and garnish with the remaining green onions and sesame seeds. (I also used chive blossoms because they were available and pretty.)