Peanut Noodle Salad

For the salad, cook the pasta noodles according to package directions. For the peanut dressing, whisk together peanut butter, soy sauce, sesame oil, maple syrup, lime juice, water, and optional chili flakes until smooth. Chop the purple cabbage, green onions, red bell pepper, and cilantro. In a large bowl, combine the cooked pasta noodles, chopped vegetables, optional corn and shredded carrots, and crushed peanuts. Drizzle generously with the peanut dressing. Toss everything together until well combined. Seal in a container and refrigerate to keep for 2-3 days.