Vietnamese Rice Noodle Salad

 From CCNM’s Simply Healthy Cookbook, 2002

1 pkg. vermicelli (white rice noodles)
assorted vegetables, e.g. carrot, bean sprouts, red/ green peppers, zucchini,    etc.
chopped peanuts or other nuts of your choice

 DRESSING:

4 Tbsp. fish sauce
2 Tbsp. rice vinegar
2 Tbsp. freshly squeezed lime juice
2 Tbsp. sugar, honey or substitute
1 fresh hot red chili chopped
1 garlic clove, minced
2 Tbsp. carrot, grated
4 Tbsp. water

To prepare rice vermicelli, soak in boiled water for 3 – 5 minutes (don’t soak too long or the noodles will be mushy). Drain and rinse with cold water. Toss vermicelli with vegetables and dressing. Top with grilled meat or tofu if desired. Garnish with chopped peanuts.

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