Crunchy Garlic Chili Noodle Salad

Serving: 2 

Ingredients:

• 4 ounces thin rice noodles
• 5 tablespoons Mishima’s Crunchy Garlic Chili Sauce
• ½ cup shredded purple cabbage
• 1 large carrot
• 1/3 cup edamame
• ¼ cup cilantro, chopped
• ½ cup green onions, sliced
• ¼ cup peanuts
• Juice from 1 lime

Instructions: 

1. Shred carrot and roughly chop peanuts. Set aside
2. Cook rice noodles according to package instructions and transfer to a large bowl.
3. Top noodles with carrot, edamame, cilantro, onions and peanuts. Add Crunchy Garlic Chili Sauce and lime juice. Toss and serve.