Slow Cooker Satay Noodle

• 400 g firm tofu, diced
• 1 large brown onion, diced
• 1 eggplant fresh, diced
• 1 red capsicum (pepper), deseeded and thinly sliced
• 0.75 cup smooth peanut butter (natural)
• 0.3 cup soy sauce, salt reduced (or tamari for GF option)
• 1 tbsp sriracha (optional)
• 400 ml tin coconut milk
• 1 lime, juiced
• 0.5 cabbage chinese wombok, shredded
• 250 g rice noodle sticks, cooked