Spicy Korean Noodles

Ingredients

• 16 ounces cassava spaghetti noodles, cooked al dente
• 4 hard boiled eggs
• 1 small heads romaine lettuce, thinly sliced (about 3 cups)
• ½ small heads red cabbage, thinly sliced (about 3 cups)
• 1 medium English cucumbers, julienned
• 3 carrots, julienned
• 1 cup kim chi
• 1 small bunches green onions, thinly sliced
• 1 large handfuls microgreens
• 3 tablespoons brown rice vinegar
• 2 tablespoons toasted sesame oil
• 2 tablespoons raw honey
• 2 tablespoons wheat-free tamari
• 1½ teaspoons paprika
• 1½ teaspoons crushed red pepper flakes
• ¼ teaspoons cayenne pepper
• 1 clove garlic, crushed