Rice Vermicelli Bowl with Lime Peanut Dressing

submitted by Karen Lonergan

preparation time: 30 minutes

serves 2 to 4

For the dressing:

¼ to ½ cup peanut sauce

1 lime, juiced

2 tablespoons water

fine sea salt

One 12-ounce package of rice vermicelli (also found as Mai Fun rice noodles) –

 cooked according to instructions on package

2 carrots, julienned

2 English cucumbers, cut in half lengthwise and sliced on bias

1 cup bean sprouts

1 bunch mint leaves, torn

½ bunch cilantro, roughly chopped

3 scallions, sliced thin on bias

¼ cup peanuts, roughly chopped

Soy sauce

For the dressing: In a large bowl, thin out the peanut sauce with a lime juice and water, adjust seasoning with salt to taste.

Add the cooked noodles to the sauce and toss with carrots, cucumbers, bean sprouts, mint, and cilantro. Place on a serving platter or into individual bowls and garnish with the scallions and peanuts.

Serve with soy sauce and let diners add to their taste.