Bring a pot of water to boil and add the rice noodles. Cook according to package instructions (5-7 minutes) until tender but firm. Drain and rinse under cold water.

In a large mixing bowl, toss together the shredded purple cabbage, grated carrots, thinly sliced bell pepper, diced green onions, and optional fresh cilantro.

In a separate bowl, combine peanut butter, miso paste, rice vinegar, sriracha, honey, soy sauce (or coconut aminos), sesame oil, minced garlic, and grated ginger. Whisk until smooth.

Gradually stir in 2-4 tablespoons of water to thin the dressing to a pourable consistency.

Toss the cooked rice noodles into the vegetable mixture. Pour the creamy dressing over and mix gently until well coated.

Enjoy immediately or refrigerate for 30 minutes to allow flavors to meld.