Mung Bean Salad – Asian

12 ounces thin Asian vermicelli noodles such as rice stick or mung bean

2 carrots shredded  

2 cucumbers seeded and shredded

4 green onion chopped

1 1/2 cups fresh bean sprouts

1/3 cup chopped cilantro

1/2 cup fish sauce

1/2 cup seasoned rice vinegar

3 tablespoons sugar

2 cloves garlic pressed or minced

1/4 teaspoon crushed red pepper

Lime

Instructions

1. 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.
2. 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 3/4 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.