Servings: 2

2 packages Miracle Noodle Organic Angel Hair, rinsed and drained
1 teaspoon sesame oil
1/2 cup shredded red cabbage
1/2 cup julienned carrots
1/2 cup sliced red bell pepper
1/2 cup cucumber, thinly sliced
1/4 cup shelled edamame, cooked
2 tablespoons chopped green onions
2 tablespoons creamy peanut butter
1 tablespoon gluten-free soy sauce or tamari
1 tablespoon lime juice
1 teaspoon honey or maple syrup
1–2 tablespoons warm water, as needed
1 teaspoon grated fresh ginger
1 small clove of garlic, minced

1.) Heat a nonstick skillet over medium heat and add the sesame oil. Add the rinsed Miracle Noodle angel hair and sauté for 2–3 minutes to remove excess moisture and warm through.

2.) Transfer the noodles to a large bowl. Arrange the red cabbage, carrots, red bell pepper, cucumber, edamame, and green onions in sections over the noodles to create a rainbow effect.

3.) In a small bowl, whisk together the peanut butter, soy sauce or tamari, lime juice, honey or maple syrup, warm water, grated ginger, and minced garlic until smooth and pourable.

4.) Drizzle the peanut sauce over the bowl and toss gently before eating or leave arranged for presentation and mix at the table.