Sesame-Ginger Rainbow Noodle Salad

3 (or more, if protein is added)

prepCook noodles according to package directions, drain, and submerge in cool water until chilled
4 tablespoons creamy almond butter	Warm almond butter, whisk in sauce	Toss noodles with sauce, add veggies & edamame	Garnish with cilantro & scallions, sesame seeds
1/2 – 1 1/2 tablespoons Sriracha
1 tablespoon rice vinegar
1/2 tablespoon agave nectar
1/2 tablespoon tamari or soy sauce
1 tablespoon toasted sesame oil
1 1/2 inch piece ginger, grated or minced
2 garlic cloves, crushed
2–3 tablespoons water
2 cups / 300 g finely chopped crunchy raw veggies (bell peppers, snow peas, cucumbers, red or Chinese cabbage, carrots, or sugar snap peas)
1 1/2 cups / 225 g shelled edamame
1 small handful cilantro, chopped
3–4 scallions, sliced on an angle

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