To make the peanut dressing, add peanut butter, soy sauce, orange juice, syrup/honey, rice vinegar, sesame oil, ginger, garlic, and water to to a small bowl and whisk well. Set aside.
For an easy shortcut, use chilled pre-cooked shrimp. If cooking from frozen, then thaw/clean/prep shrimp and either boil or sauté until pink and opaque.
Serve shrimp whole or, for a little seafood goodness in ever bite, chop into bite-sized pieces. <--- I like to do this before diving in!
Next prep the veggies! Thinly slice bell pepper. Slice or spiralize cucumber. Thinly slice/shred cabbage. Thaw or steam edamame as needed. Chop green onion and any optional extras (peanuts, mint, cilantro) desired.
Lastly, cook rice noodles via package instructions until tender and al-dente. Drain then rinse with cold water.
Divide noodles evenly between two plates/bowls and top with veggies and shrimp. Drizzle with peantut dressign and dig in!
Notes
In addition to or instead of the peanut sauce, noodles can be dressed with a teeny drizzle of sesame oil and some low sodium soy sauce for a cold noodle salad vibe.Serve with lime wedges and/or chili garlic sauce (or Sriracha) for an extra burst of flavor!Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on choice of extras and swaps. Enjoy!