Make the sauce by blending all ingredients together in a food processor or blender until smooth. Set aside.

Cook the noodles according to package instructions. I recommend adding a little bit of olive oil to the boiled water to help prevent sticking.

Drain and rinse the noodles, then add the noodles back into the pot and stir in the sriracha peanut sauce. Toss to coat the noodles well.

You can either mix the shredded cabbage and carrots into the pot or serve the noodles in bowls and then add the shredded veggies to each bowl. Top each noodle bowl with the desired amount of snap peas, fresh cilantro, crispy tofu/chicken (if desired), peanuts, ginger, and lime juice.