Ingredients.
16 ounces of rice vermicelli noodles or mung bean noodles⠀⠀⠀
3 med size carrots shredded⠀⠀⠀
Handful of chopped kale (optional)⠀⠀⠀
2 Persian cucumbers julienned⠀⠀⠀
6 green onion chopped or 1/2 red onion sliced thinly.⠀⠀⠀
1 1/2 cups fresh bean sprouts⠀⠀⠀
1/3 cup chopped cilantro⠀⠀⠀
1/3 cup chopped mint⠀⠀⠀
1/3 cup seasoned rice vinegar⠀⠀⠀
2 tbsp of coconut sugar or cane sugar⠀⠀⠀
3 cloves of minced garlic⠀⠀⠀
2 Thai chilies chopped⠀⠀⠀
2 tsp of salt⠀⠀⠀
Juice from 1 Lime (1 extra for garnish)⠀⠀⠀
2 tsp of sesame oil⠀⠀⠀
Handful of roasted peanuts (optional)⠀⠀⠀
Method:⠀⠀⠀
1. Place the noodles in a large bowl by covering with boiling water and soaking for 10 minutes or until tender. Rinse with cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts, kale, chopped cilantro, mint, onions to the noodles.⠀⠀⠀
2. In a bowl, mix together rice vinegar, sesame oil, sugar, garlic, salt, lime juice and chopped thai chilies. Pour the dressing over the noodles and toss to coat. Add more lime juice if desired. Sprinkle with more cilantro, mint green and roasted peanuts. Enjoy!⠀
⠀⠀⠀
