Rainbow Noodle Salad

vegan, gluten-free (if using gluten-free noodles and tamari)

Inspired by Roberto Martin's Spicy Noodle Salad recipe in Vegan Cooking for Carnivores

This beautiful sweet and spicy salad works well for any season as it can be served warm or cold. Perhaps best of all is its simplicity; It has all the flavor of an Asian noodle dish, but doesn't rely on any special ingredients. You can use whatever noodles you have on hand and substitute whichever bright-colored veggies are available. For a shortcut, buy pre-shredded cabbage and carrots.

Serves: 4-6 / Prep time: 35 min / Total time: 35 min

Ingredients:​
For the DRESSING:

• Finely grated zest and juice of 2 limes
• 1/2 cup low-sodium soy sauce or tamari
• 1/4 cup balsamic vinegar
• 3 tablespoons peanut butter
• 2 tablespoons maple syrup or agave
• 1 tablespoon sesame oil
• 1 1/2 teaspoons Sriracha hot sauce OR 1/2 teaspoon crushed red pepper flakes

For the SALAD:

• 1 pound rice noodles or linguine pasta
• 1 cup shelled edamame
• 1 tablespoon high-heat oil such as canola 
• 1 red bell pepper, cored, seeded, and julienned*
• 1 orange bell pepper, cored, seeded, and julienned
• 1 yellow bell pepper, cored, seeded, and julienned
• a few slices of purple cabbage, shredded 
• 1 carrot, shredded 
• 3 cups bean sprouts
• roasted peanuts and chopped fresh cilantro, for garnish

Directions:

1. In a medium bowl or measuring cup, whisk together the dressing ingredients
2. Bring a large pot of salted water to boil and cook the noodles until al dente, according to package directions. During the last 5 minutes, add edamame directly into the pot of boiling water with the noodles. Drain the noodles and edamame and rinse briefly in cold water.
3. Meanwhile, heat a large skillet or wok over high heat, add the oil, and wait until it shimmers. Add the bell peppers, cabbage, and carrots, and cook until soft and slightly browned.
4. Add the bean sprouts, noodles, and edamame to the pan, and then pour the dressing over top, and toss to combine.
5. Arrange the salad on plates or bowls, and top with the peanuts and cilantro.**

*Julienne means to slice into thin strips. To easily do this with a bell pepper, first cut off the bottom. Then, stand up the pepper on the flat surface you just created, and slice off the sides. Now place each side with the shiny outside part facing down (so there's less chance of your knife slipping off the shiny surface!) and slice into thin strips.
**Store leftovers in a tightly covered container in the fridge, keeping peanuts separate from the salad.