Cook the noodles. Bring a large pot of water to a boil. Add the purple rice vermicelli and cook according to package directions until tender but firm (al dente). Drain the noodles in a colander and rinse immediately with cold water. This stops the cooking process and prevents sticking. Set aside.

Make the peanut sauce. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sriracha, honey or maple syrup, sesame oil, minced garlic, and grated ginger until smooth. Stir in the warm water, adding it gradually until the sauce reaches your desired consistency.

Stir-fry the vegetables. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced red bell pepper and julienned carrot. Cook for 2–3 minutes, until the vegetables start to soften. Add the shredded purple cabbage and cooked edamame (if using) and stir-fry for another 2–3 minutes, until the cabbage is tender-crisp.

Combine and serve. Reduce the heat to medium-low and add the cooked vermicelli noodles to the skillet with the vegetables. Pour the peanut sauce over the noodles and vegetables. Toss everything together until the noodles are evenly coated and heated through. Divide the stir-fry into serving bowls and garnish with chopped green onions, crushed peanuts, and fresh cilantro. Serve with lime wedges on the side for a fresh squeeze of citrus.