Cold Noodle Salad

1. Bring a large pot of water to a boil and add noodles, cooking according to package directions.
2. Drain noodles and rinse under cold water to prevent from cooking further. Drain well and place in a large bowl. Add carrots, celery, green onions and sesame seeds.
3. In a small bowl, whisk together rice vinegar, peanut butter, soy sauce, maple syrup and sesame oil. Pour over noodles and vegetables and toss with tongs.
4. Store in refrigerator until ready to serve.

Good to Know: Noodle salad can be made up to one day in advance. If your family is nut-free, use tahini (sesame seed paste) in place of the peanut butter.