COOK NOODLES
1
Cook the noodles until al dente according to package directions. Then drain and rinse with cold water to cool down the noodles.
MAKE DRESSING
2
Whisk together PB2 crunchy peanut butter powder, hot water, soy sauce, lime juice, honey, garlic, sesame oil, and red curry paste (or Sriracha) until combined.
PREP VEGGIES
3
Finely slice purple cabbage, red & yellow bell pepper. Grate carrots and chop green onion and cilantro.
TOSS
4
To a large salad bowl add cooled noodles and prepped veggies. Toss to combine.
ADD DRESSING & SERVE
5
Add the dressing, chopped peanuts and sesame seeds. Toss lightly to combine. Serve & enjoy!