These creamy peanut noodles + crunchy toppings = the perfect dinner for International Peanut Butter Day. 🤤 6 steps · 20 mins · 2 servings Ingredients: · 2 packages fettuccine nuPasta · 1 cup edamame, frozen + shelled · 1 cup purple cabbage, shredded · 1 red pepper, sliced · 1/4 cup roasted unsalted peanuts, crushed · fresh cilantro For the sauce: · 1/2 cup natural unsalted peanut butter · 2 tbsp soy sauce (gluten free if needed) · 1 tbsp sesame oil · 2 tbsp rice vinegar · 1 tbsp brown sugar · 1 clove garlic, minced · 2 tbsp ginger, minced · chili flakes (about 1/8 tsp up to 1/4 tsp if you like heat) Directions: → In a wok, combine edamame, red pepper, and cabbage on high heat. Sauté until fork-tender. → While veggies cook, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, brown sugar, garlic, ginger, and chili flakes. → Drain fettuccine nuPasta. → Add pasta + sauce to the veggie mixture. Mix until heated through. → Portion and top with crushed peanuts, bean sprout...