Spring Roll Bowls

Cook rice noodles according to package directions, then drain and rinse under cold water. Cook the shrimp in a skillet over medium heat with a small amount of oil until pink and cooked through, about 3 to 4 minutes. In a small bowl, whisk together peanut butter, lime juice, soy sauce, rice vinegar, sesame oil, and a little water to make a smooth dressing. Divide noodles among bowls and top with shrimp, shredded cabbage, carrots, cucumber, and fresh cilantro. Drizzle with dressing and serve immediately.