Stir-Fried Sweet Chili Rice Noodles

In a bowl, dilute the peanut butter in 2 tbsp water

Mix in the rest of the ingredients and set aside

Heat a large skillet. Add in 2 tbsp sesame oil

Sauté the vegetables. I sautéed the red cabbage and carrots first before setting them aside. Then I sautéed the bell peppers and onions

While cooking the vegetables, half cook the rice noodles in some boiling water. Drain and coat with a little oil to avoid them from sticking together

Add in the noodles to the pan along with the veggies

For the sweet chili peanut sauce: 1 tbsp peanut butter, 2 tbsp water, 3 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp sriracha (you can opt to less/more depending on your desired spice level), 1 clove garlic, minced, 2 tbsp sesame oil

Pour in the sauce. Allow the noodles to cook in the sauce for 3-5 minutes

Enjoy while hot! Rice noodles tend to get sticker as it cools so feel free to add more sesame oil if needed