Cook the rice noodles by boiling a big pot of water, turning off the heat when the water reaches a boil and then placing the noodles in the pot. Use a fork or a pasta ladle to gently separate the noodles the best you can. Let the noodles sit in the water for 8 minutes without a lid, and then strain them from the water by pouring them into a colander over the sink. Rinse the noodles with cold water to stop them from cooking. Set aside for now.
Heat a large skillet or a wok over medium heat for 2 minutes. Add the onions and cook for 5 minutes, stirring frequently and adding just a splash of water when they start to stick.
Add the broccoli, cabbage and bok choy and cook for an additional 5 minutes, stirring frequently and adding a tablespoon or so of water if they stick.
Add the Sauce that you made earlier to the skillet, turn down the heat to low and stir until the sauce is thoroughly incorporated.
Add a little tamari, shoyu or coconut aminos if needed.
Note: Use almond butter that has no other ingredients apart from almonds.