Rainbow Asian Skillet Peanut Noodles

INGREDIENTS

8 oz

your favorite dry pasta noodles (I used gluten free spaghetti noodles)

olive oil for sauteing

Vegetables

1 cup

red cabbage or radicchio (thinly sliced or shredded)

1/2

red bell pepper (seeded and thinly sliced)

1/3 cup

shredded carrots

2 cloves

garlic (minced)

Sauce

5 tbsp

low sodium soy sauce or tamari

1/3 cup

peanut butter

2 tsp

sesame oil

1 1/2 tbsp

rice vinegar

1 1/2 tbsp

honey

1/4 tsp

black pepper

1 tsp

red chili flakes or Sriracha *optional

1 clove

garlic (minced)

2 1/2 tsp

fresh ginger (grated or minced)

4 tbsp

hot or boiling water

Toppings

1/4 cup

fresh cilantro (chopped, divided)

Roasted peanuts

Sriracha sauce *optional