Spicy Peanut Noodle Salad

Ingredients:

1 454-gram bag rice noodle, cooked
1 bag bean sprouts
1 handful almonds or another nut
mushrooms roughly chopped
1 tablespoon sesame oil

Dressing:
3 tablespoon creamy peanut butter
2 tablespoon lime juice
1 tablespoon sesame oil
2 tablespoon agave nectar
1/2 low sodium and gluten free soy sauce
1/4 cup balsamic vinegar
optional Siracha or another chili sauce

Instructions:

Cook rice noodle according to package instruction. Drain.

Combine all ingredients for the dressing in a bowl.

In a wok, saute the bean sprouts, nuts and mushrooms in 1 tablespoon of sesame oil.

Add noodle along with dressing, and mix all together.