Vegan Rainbow Peanut Noodles

healthygirlkitchen.com

MathArtzt

16 oz whole wheat thin spaghetti (I used rice noodles)

1 cup shredded purple cabbage

1 cup carrot ribbons

1 cup baby spinach

1.5 cups red bell pepper sliced thin

1 cup frozen shelled edamame

½ cup chopped cilantro

sesame seeds garnish

subheading: Peanut Sauce:

½ cup peanut butter

2 tsp sriracha (needs more)

4 tbsp soy sauce

3 tbsp rice vinegar

¼ cup water

1 tbsp maple syrup

1 tbsp toasted sesame oil

1 tsp garlic powder (Use garlic cloves)

1 tsp ginger powder (use grated ginger)

Note: Ingredients may have been altered from the original.

Directions at healthygirlkitchen.com

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