Choose your favorite noodles, such as thin rice noodles or soba.

Soak or simmer the noodles according to the package instructions. Cook until tender, then rinse under cold water to prevent sticking.

If they clump, toss with a teaspoon of sesame oil.

In a jar, combine soy sauce or tamari, rice vinegar, lime juice, honey or maple syrup, ginger, garlic, and sesame oil.

For creaminess, whisk in peanut or almond butter.

Taste and adjust the flavors as needed.

In a large bowl, combine the cooled noodles, sliced cabbage, bell pepper, cucumber, and grated carrot.

Pour the dressing over the salad and toss to combine.

Finish with cilantro, green onions, crushed peanuts or cashews, and sesame seeds.

Let sit for 5 minutes before serving. Alternatively, chill for 20 minutes.