Rainbow Veggie Spring Roll Bowl

To prepare noodle bowl: Prepare noodles according to package directions. Rinse well with cold water. Toss with sesame oil.

Bring 1 inch of water to a boil in a large pot. Place a medium bowl of ice water next to the stove. Cook asparagus in the boiling water for 30 seconds, then transfer to the ice water. Drain well, pat dry and cut into 2-inch pieces.

Combine cabbage, basil, mint and rice vinegar in a medium bowl.

Divide the noodles among 4 bowls. Top each bowl with 1/2 cup of the cabbage mixture, some asparagus, carrot, beet and red and yellow bell pepper.

To prepare sauce: Whisk peanut butter, tamari (or soy sauce), water, rice vinegar, honey, garlic and crushed red pepper (if using) in a small bowl until smooth. Drizzle 1/4 cup sauce over each bowl.