Ingredients:
8 ouncesdried rice noodles
3 tablespoonscreamy peanut butter
3 tablespoonslow-sodium soy sauce
3 tablespoonsSir Kensington’s Sriracha Mayo
2 tablespoonsfresh lime juice
2 tablespoonshoney
1/2 teaspoongrated fresh garlic
1/2 teaspoonground ginger
2 cupsshredded purple cabbage
1 1/2 cupsshredded carrots
1 1/2 cupssliced snap peas
3/4 cupthinly sliced scallions
1/4 cupchopped cilantro
Crushed peanuts, for serving (optional)
Directions:
Cook noodles according to package directions.
Meanwhile, whisk together peanut butter, soy sauce, Sriracha Mayo, lime juice, honey, garlic, and ginger in a large bowl.
Drain noodles, then rinse noodles with cold water and drain again. Add noodles to bowl with sauce and toss to coat.
Add cabbage, carrots, peas, scallions, and cilantro to the noodles and toss to combine. Sprinkle with peanuts and serve.