Ingredients:

  • 1/2 cup creamy peanut butter
  • 3 tbsp reduced-sodium soy sauce
  • 2 tbsp maple syrup
  • 1 tbsp sriracha
  • 1 tbsp fresh lime juice
  • 1 tsp freshly grated ginger
  • 4 tbsp warm water
  • 8 oz wide rice noodles
  • 1 tbsp neutral oil
  • 2 cups shredded carrots
  • 2 cups sliced red cabbage
  • 1 cup red bell pepper, thinly sliced
  • 2 green onions, sliced into 1-inch pieces
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. In a medium mixing bowl, combine 1/2 cup creamy peanut butter, 3 tbsp reduced-sodium soy sauce, 2 tbsp maple syrup, 1 tbsp sriracha, 1 tbsp fresh lime juice, and 1 tsp freshly grated ginger. Whisk vigorously until smooth.
  2. Gradually whisk in 4 tbsp warm water, one tablespoon at a time, until the sauce reaches a pourable, velvety consistency that coats the back of a spoon.
  3. Prepare 8 oz wide rice noodles according to package directions by soaking in hot water for 5-10 minutes until tender. Drain in a colander and rinse with cold water to remove excess starch.
  4. Heat 1 tbsp neutral oil in a large skillet over medium-high heat. Add 2 cups shredded carrots, 2 cups sliced red cabbage, and 1 cup thinly sliced red bell pepper. Sauté for 2-3 minutes until the vegetables are bright in color but still retain a crisp snap.
  5. Lower the heat to medium, then add the drained rice noodles and the prepared peanut sauce to the skillet. Toss for 1-2 minutes until the noodles are evenly glazed and mahogany-colored.
  6. Stir in 2 sliced green onions at the very end and remove from heat. Serve topped with 1/4 cup chopped fresh cilantro.