Meatless Friday: Thai Noodle Bowl with Peanut Sauce

• 8 Ounces Rice Noodles (I used pad thai rice noodles from Kroger, which can be cooked like regular noodles without soaking
• ½ Small Cabbage shredded (about 6oz) OR ¼ red and ¼ green
• 2 Cups (12 Ounces) Frozen Shelled Edamame cooked according to package directions
• 1 Cup Shredded Carrots 2-3 carrots
• 1 Medium Red Bell Pepper thinly sliced and strips cut in half
• 1 Bunch Green Onions sliced
• ⅓ Cup Peanuts optionally roughly chopped
• ¼ Cup Chopped Cilantro + a few whole sprigs for garnish
• Sesame Seeds for garnish
• 1 Cup Protein of choice (I used a block of tofu), optional

Simple Peanut Dressing (or use my Peanut Sesame Dressing)

• ¼ Cup Creamy Natural Peanut Butter
• 2 Tablespoons Rice Vinegar
• 2 Tablespoons Soy Sauce, Liquid Aminos, or Tamari
• 1 Tablespoon Maple Syrup
• 2 Cloves Garlic minced
• ¼ Teaspoon Ground Ginger

• Bring a pot of salted water to a boil. Cook the noodles according to the package directions. Drain and rinse with cold water.
• In a small bowl, mix the dressing ingredients.
• Add the cooked noodles, veggies, protein, and dressing to a large bowl. Toss well to combine.
• Serve with a garnish of cilantro and sesame seeds.