Thai Peanut Noodles with Fresh Melon and Lime Vinaigrette - Forks Over Knives

Ingredients

• ¼ cup creamy natural peanut butter
• 2 tablespoons brown rice vinegar
• 1 tablespoon reduced-sodium soy sauce or tamari
• 4 teaspoons pure maple syrup
• ½ teaspoon grated fresh ginger
• 2 cloves garlic, minced
• ¼ teaspoon crushed red pepper
• 12 oz. dry wide brown rice noodles
• 1 English cucumber, chopped (3 cups)
• ½ of a medium honeydew melon, seeded and peeled
• 1 15-oz. can no-salt-added cannellini beans, rinsed and drained
• ½ cup slivered red onion
• 1 cup chopped fresh cilantro
• 2 tablespoons lime juice
• ¼ teaspoon sea salt
• 1 fresh red chile pepper, thinly sliced