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Bring water to boil and cook brown rice noodles for 3-5 minutes until tender, then drain
Reconstitute ¾ cup PB2 powder with water to make peanut butter consistency
In a bowl, combine peanut butter, ¼ cup soy sauce, 1 tablespoon maple syrup, 1 tablespoon rice vinegar, ½ teaspoon ground ginger, and ½ teaspoon sriracha to make the sauce
Heat a non-toxic nonstick pan over medium-high heat and sauté 1 teaspoon minced garlic for about 1 minute
Add sliced red bell pepper, shredded carrots, shredded cabbage, frozen edamame, and green onions to the pan
Sauté vegetables for 4-5 minutes until softened, adding vegetable broth as needed to prevent sticking
Turn off heat and add the cooked noodles to the pan with vegetables
Pour the sauce over the noodles and vegetables
Toss everything together until well coated and evenly mixed
Plate and top with chopped peanuts and additional green onions if desired
Serve and enjoy with chopsticks if desired