Patty's Killer Noodle Salad with Alterations and Doubled

2 boxes Lundberg Organic Brown Rice Pasta
3 tsp Sun Luck Pure Sesame Oil
2/3 cup Natural Rice Vinegar (Nakano)
Juice and grated zest of 2 Limes Juice
1 cup Kikkoman Soy Sauce
2 tsp Crushed Red Pepper Flakes,
4 tbsp Agave Nectar w/Inulin & Calcium Xagave,
2 cloves fresh garlic, minced
4 medium Carrots, shredded
2 cups dry roasted peanuts, coarsely chopped
1 cup chopped Cilantro

4 tsp of red pepper flake may provide too much heat for people with a sensitive palate. Decrease the amount in this case.

In a large pot, boil water and cook the noodles. Drain the noodles, rinse them with cold water and let them cool in a colander.
In a large bowl, combine oil, vinegar, lime juice and zest, soy sauce, red pepper flakes, agave, and garlic. Then, add carrots, peanuts, and cilantro and toss with dressing.
Cut through the noodles to make their size more managable (about 1 to 2 inch long pieces). Toss noodles with the other ingredients into the large bowl. Chill the salad for at least an hour before serving for the flavors to soak in. Toss before serving. If its too dry, add more soy sauce and vinegar. Serve cold or at room temperature.

Serving Size: makes about 16 servings