Start by cooking the rice noodles, according to package instructions. Be sure to rinse with warm water, not cold (undercook by a minute to account for this).
250 grams brown rice noodles
Prepare the vegetables and peanut sauce while the noodles are cooking. Add the grated beet and carrot, corn, and spinach to a large mixing bowl.
1 small beet, 1 medium carrot, 100 grams frozen corn, 50 grams spinach
Once the noodles are cooked, rinse and add to the bowl with the vegetables.
Orange Ginger Peanut Sauce
Add the peanut butter, orange juice, coconut aminos, oil, ginger, and hot pepper to a jar or bowl. Shake or whisk until fully combined, thinning with a splash of water if needed.
Add the peanut sauce to the bowl with the noodles and mix until fully coated. Serve immediately. Leftovers will keep for a day or two in a sealed container in the refrigerator but taste best at room temperature.
Notes
* 1 tablespoon if using soya sauce• If the peanut sauce is a bit thick, simply thin with a little water or more orange juice until it reaches the desired consistency.