• 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 (9 oz) 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 (½ cup) frozen corn, 50 grams (2 cup) 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.
  3 tablespoons natural peanut butter, 3 tablespoons orange juice, 2 tablespoons coconut aminos*, 1 tablespoon olive or sesame oil, ½ teaspoon fresh ginger, ¼ teaspoon hot pepper flakes
• 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.