These Rainbow Peanut Noodles make a fresh colorful lunch or dinner. Loaded with red cabbage, bell peppers, carrots and fresh herbs!
Cook noodles according to package instructions. My noodles took 10 minutes for al dente. Drain the noodles and rinse with cold water.
Add the cooked noodles to a large bowl along with the edamame, cabbage, carrots, bell pepper, cilantro and green onion.
Pour the sauce on top and toss to coat the noodles and vegetables in the sauce.
Serve immediately or store in the refrigerator for up to 3 days!