Bonus meal: If you have leftover coleslaw mix, sauté it with a little garlic and ginger, and add a protein for a faster-than-takeout mu shu.
Cook noodles according to package directions. Drain and transfer to a large bowl to cool. Cut noodles up a bit with kitchen shears or a knife to make them easier to toss.
Whisk together soy sauce, vinegar, lime juice, honey, sesame oil, ginger, and garlic in a small bowl.
Add sauce, cilantro, peanuts, and coleslaw mix to bowl with noodles and toss until well combined. Sprinkle with red pepper flakes to taste, if desired. Serve at room temperature or refrigerate for later.
From 100 Days of Real Food: Fast & Fabulous by Lisa Leake. Copyright © 2016 by Lisa Leake.