Fresh and East Vietnamese Noodle Salad

6 oz Vermicelli
2 medium Carrots, raw
2 medium Cucumber (peeled)
4 serving Green Onion (fresh-1 stalk)
1.5 cup Bean sprouts
70 grams Cilantro, raw
4 fl oz Fish Sauce
5 tbsp Nakano Seasoned Rice Vinegar
9 tsp Granulated Sugar
2 clove Garlic
0.25 tsp crushed red pepper flakes (by TORI7HARRISON)
1 fruit (2" dia) Limes

Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.

Serving Size: 1

Number of Servings: 6

Recipe submitted by SparkPeople user KAI_KANONG1.