- Bring a large pot of water to boil and cook the pasta. Drain and set aside.
- Meanwhile, in a skillet, heat 1 tbsp. sesame oil over medium heat. Toss in the bok choy, cabbage, carrots, green onion, salt, ginger and rice wine vinegar. Sauté, tossing frequently until the vegetables are slightly wilted, about 5 minutes. Set aside.
- Make the peanut sauce by combining all the remaining ingredients, except cilantro, in a small sauce pot. Stir until well combined.
- To assemble the dish, toss the cooked pasta in a large mixing bowl with the sautéed vegetables. Add the peanut sauce and toss well until combined. Serve either warm or refrigerate and serve chilled. Garnish each serving with chopped cilantro.