1 tablespoon cooking oil 1 teaspoon white vinegar 1 package rice noodles ½ package kelp noodles 1 large red bell pepper, diced 1 cup chopped red cabbage 4 large carrots, chopped 2 cloves garlic, minced ½ white onion, chopped 2 tablespoons peanut butter 2 tablespoons Kikkoman® Gluten-Free Soy Sauce 1 teaspoon Kikkoman® Rice Vinegar 4 tablespoons cilantro 4 tablespoons peanuts, chopped
Prepare the kelp noodles first. Rinse them under warm water after removing them from the package. After you’ve rinsed them, place them in a bowl of water with 1 teaspoon vinegar to soak while you prepare the vegetables.
In a large skillet, heat 1 tablespoon cooking oil with minced garlic and onions. Sauté until translucent and fragrant.
Add in bell pepper, red cabbage, and carrots, and continue cooking until soft. Reduce to low heat and cover while you prepare the noodles.
In a large pot, heat 4 quarts water with 1 pinch sea salt until it boils.
Add in rice noodles and softened kelp noodles. Cook until the rice noodles are al dente.
Strain the noodles and add them to the large skillet with the vegetables. Turn up the heat to medium and mix the noodles in with the vegetables.
Cover the pot and reduce the heat back to low while you prepare the sauce. In a small bowl, whisk together the Kikkoman® Rice Vinegar, peanut butter, and Kikkoman® Gluten-Free Soy Sauce until thoroughly combined.
Add the sauce to the skillet and toss until thoroughly coated.
Remove from heat and serve in bowls or on plates. Top with cilantro and crushed peanuts. Enjoy!
Recipe created in partnership with Brittany Berlin, @the_bananadiaries.