Ingredients

Instructions

1. 1

   Bring a pot of water to a boil. Remove from heat and soak the rice vermicelli noodles for 3-5 minutes until tender (or follow package instructions).

2. 2

   Drain the noodles and immediately rinse thoroughly with cold water to stop the cooking and prevent sticking.

3. 3

   While the noodles soak, prepare the vegetables: thinly slice the red bell pepper, shred the carrots, and julienne the cucumber.

4. 4

   In a small jar or bowl, whisk together the lime juice, soy sauce, brown sugar, sesame oil, minced garlic, and red chili flakes until the sugar dissolves completely.

5. 5

   In a large mixing bowl, combine the cold noodles, bell pepper, carrots, cucumber, cilantro, and green onions.

6. 6

   Pour the dressing over the salad and toss well to coat every strand evenly.

7. 7

   Top with crushed roasted peanuts just before serving to maintain their crunch.