Follow these easy steps to create your 30-Minute Veggie-Loaded Cold Peanut Noodle Salad:

1. Cook the Rice Noodles: Begin by boiling a pot of water. Once boiling, add the rice noodles and cook according to package instructions until al dente.
2. Drain and Rinse: After cooking, drain the noodles and rinse them under cold water to stop the cooking process. This also helps to keep them from sticking together.
3. Prepare the Vegetables: While the noodles cook, wash and slice the bell peppers, shred the carrots, trim the snap peas, and slice the cucumber. Set these aside in a large bowl.
4. Make the Peanut Sauce: In a separate bowl, combine the peanut butter, soy sauce or tamari, lime juice, sesame oil, honey or maple syrup, and minced garlic. Mix until smooth and creamy. You may add a splash of water if the sauce is too thick.
5. Combine Noodles and Vegetables: Add the cooled rice noodles to the bowl of sliced vegetables. Toss to combine thoroughly.
6. Add Peanut Sauce: Pour the peanut sauce over the noodle and vegetable mixture. Toss everything gently until the noodles and veggies are evenly coated in the sauce.
7. Garnish: Just before serving, sprinkle the salad with crushed peanuts, sesame seeds, and chopped cilantro for an added crunch and flavor.
8. Serve Immediately or Chill: This salad can be served right away or refrigerated for 30 minutes to allow the flavors to meld.