Vegan Egg Roll Noodle Bowl (gluten free optional)

INGREDIENTS
1 tbsp sesame oil
1 garlic clove, minced
1 tsp fresh ginger, minced
1 tbsp soy sauce (use gluten free soy sauce if needed)
1/2 tsp salt
1 tsp ground turmeric
1/2 tsp pepper
8 cups shredded cabbage
3 large carrots, shredded
8oz rice noodles
4 green onions, thinly sliced
1/4 cup peanuts
additional soy sauce, optional 

DIRECTIONS:

In a large skillet, heat oil over medium high heat. Add garlic and ginger and cook for a few minutes until fragrant. Stir in soy sauce with seasonings then add cabbage and carrots. Cook until vegetables are tender, stirring occasionally, about 5-7 minutes. Remove from heat. 

Cook rice noodles according to package directions. Drain and immediately add cabbage mixture, tossing to combine. Sprinkle with green onions and peanuts. Service with additional soy sauce if desired.