Vegan Noodle Peanut Salad - Splenda Sweeteners

Ingredients

• 300 g udon noodles, cooked
• 130 g shredded purple cabbage
• 100 g shredded carrot
• 80 g spinach
• 1 bell pepper, in strips
• 150 g shelled cooked edamame
• 15 g cilantro, chopped
• 1 lime
• 125 g peanut butter
• 1 tablespoon sriracha sauce
• 4 tablespoons soy sauce
• 3 tablespoons rice vinegar
• 60 ml water
• 1 tablespoon toasted sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon freshly grated ginger
• 1 teaspoon red pepper, finely chopper
• 1 tablespoon SPLENDA® Granulated