10min · 6 servings Ingredients: • 8 oz rice noodles (I use pho or udon noodles) • 4 cups shredded purple cabbage (I do this with my food processor shred attachment!) • 2 carrots, grated or shredded • 1 bell pepper, thinly sliced • 6–7 green onions, diced • Optional: handful of fresh cilantrio Peanut Miso Sauce: • 1/4 cup peanut butter • 1 tbsp miso paste • 3 tbsp rice vinegar • 2 tbsp sriracha • 1/2 tbsp honey • 1/2 tbsp soy sauce or coconut aminos • 1 tsp sesame oil • 2 cloves garlic, minced • 1/2 tsp fresh ginger • 2–4 tbsp water, to thin INSTRUCTIONS: • In a large bowl, mix all prepped vegetables together. • Cook noodles according to package directions. Be careful not to over cook! Drain and rinse with cold water and allow to cool before mixing with veggies. • M
