Noodle Salad with Peanut-Lime Vinaigrette

1 lb cooked al dente, cooled thin pasta (note: that's 1 lb. after cooking)
2-4 scallions, chopped, save some for garnish.
1 red bell pepper, julienned, save some for garnish
Roasted peanuts, chopped, save all for garnish
Peanut-Lime Vinaigrette (recipe below)

Toss altogether & garnish with scallions, red bell pepper and peanuts.

Peanut and Lime Vinaigrette:
1 T grated fresh ginger
2 cloves garlic, minced
1 serrano chile, chopped
3 T fresh cilantro leaves
1 1/2 T smooth unsalted peanut butter
3 T fresh lime juice
1 1/2 T rice vinegar
1 1/2 T soy sauce
1 1/2 tsp light brown sugar
2/3 cup canola oil
1 T sesame oil
Salt to taste

In a food processor, process everything except the oil. Then slowly drizzle the oil in until emulsified. Scrape into a bowl and wait for half an hour for the flavours to develop.

Serves 4

Source of recipe: Aussiechef