INGREDIENTS
6 oz. dry brown rice noodles
1/2 cup canned pumpkin
1/2 cup water
2 tbsp rice vinegar
1 tbsp packed brown sugar
1 tbsp creamy peanut butter
1 tbsp Asian chili sauce with garlic
2 cups shredded green and/or red cabbage
2 cups shredded cooked chicken
1 cup cooked shelled edamame
1/2 cup fresh cilantro leaves
1/4 cup sliced green onions
2 tbsp chopped unsalted peanuts
crushed red pepper
lime wedges
HOW TO MAKE IT
Place noodles in a large bowl. Add enough boiling water to cover. Let stand according to package directions or until softened but still slightly chewy, stirring occasionally. Drain; snip noodles into shorter lengths.
For the sauce, in a bowl stir together pumpkin, the water, vinegar, brown sugar, peanut sauce, and chili sauce. Transfer sauce to four small cups.
In four bowls, arrange noodles, cabbage, chicken, edamame, and cilantro. Sprinkle with green onions, peanuts, and crushed red pepper. Nestle sauce cups into bowls. Serve with lime wedges.
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