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Boil 1 lb Barilla Protein+ Spaghetti in 32 ounces of bone broth until al dente and the bone broth is fully absorbed.
Brown 1.5 lb extra lean ground beef seasoned with salt, pepper, ground ginger, onion powder, garlic powder, and a little soy sauce.
Add green onion, chopped cilantro, shredded purple cabbage, carrots, and edamame to the noodles and meat mixture.
Make the peanut dressing by combining the juice of 1 lime, 2 tablespoons chopped garlic, 4 tablespoons soy sauce, 4 tablespoons PB2 powder, 2 tablespoons Sriracha, ½ cup G. Hughes sugar free teriyaki marinade, and ¼ cup water.
Pour the dressing over the salad.