Soak the rice noodles according to the instructions on the package.
In a bowl, whisk together the peanut butter and soy sauce. Add the other ingredients and mix well. Set aside.
In a wok or large skillet over high heat, sauté the vegetables (except the cabbage) and chile in the sesame oil until the carrots are tender. Season with salt and pepper.
Add the cabbage and continue cooking for about 1 minute. Add the drained noodles and peanut sauce. Stir well to combine. Continue cooking until the noodles are heated through, about 2 minutes. Adjust the seasoning.
Garnish with peanuts and cilantro.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.