Crunchy Thai-Style Noodle Salad

First, prepare the Rice Noodles (8 oz) according to the package. They may need to be either gently boiled or soaked in hot water for just a few minutes. Drain them in a colander and rinse them well under cold water.

Transfer the noodles to a large salad bowl and toss them with the Carrots (3), Red Cabbage (2 cups), Scallion (1 bunch), Bean Sprouts (1 cup), Dry Roasted Peanuts (1 cup), and Fresh Cilantro (1 Tbsp).

In another bowl whisk the Low-Sodium Soy Sauce (1/2 cup), Sesame Oil (4 Tbsp), Olive Oil (4 Tbsp), Worcestershire Sauce (1 dash), Fresh Ginger (1 Tbsp), Garlic (1 clove), Creamy Peanut Butter (as needed) and Chinese Five Spice Powder (as needed) together thoroughly.

Pour the dressing into the salad and toss it all together really well to coat everything.

Serve in bowls! You can either serve immediately or cover it in the refrigerator until you want to eat it. It will keep for a couple of days.