Ingredients:

  • 6 oz (170g) dried rice vermicelli noodles
  • 4 cups (950ml) warm tap water
  • 1 cup (125g) carrots, julienned
  • 1 cup (120g) cucumber, thinly sliced
  • 1 cup (70g) purple cabbage, shredded
  • 1/4 cup (40g) red onion, thinly sliced
  • 3 tbsp (45ml) fresh lime juice
  • 2 tbsp (30ml) fish sauce
  • 1 tbsp (15ml) maple syrup
  • 1 clove (5g) garlic, minced
  • 1 tsp (5ml) sriracha

Instructions:

  1. Place the dried vermicelli in a large heat proof bowl. Pour 4 cups (950ml) of warm tap water over the noodles and let them sit for 5-8 minutes until they are translucent and al dente. Note: Don't walk away; check them at the 5 minute mark.
  2. Drain the noodles in a colander and rinse immediately with cold water. Shake off the excess liquid. Note: This stops the cooking process and removes surface starch.
  3. While the noodles are soaking, julienne the 1 cup (125g) of carrots and 1 cup (70g) of purple cabbage into thin matchsticks.
  4. Slice the 1 cup (120g) of cucumber and 1/4 cup (40g) of red onion into uniform, thin strips.
  5. Toss all the raw vegetables into the bowl with the cooled noodles. The colors should look vibrant and distinct.
  6. In a small jar, whisk together 3 tbsp (45ml) lime juice, 2 tbsp (30ml) fish sauce, 1 tbsp (15ml) maple syrup, 1 minced garlic clove, and 1 tsp (5ml) sriracha until the syrup is fully dissolved.
  7. Drizzle the dressing over the noodle and vegetable mixture. Toss gently with tongs to coat every strand evenly.
  8. Fold in the 1/2 cup (30g) of chopped cilantro and 1/2 cup (20g) of torn mint leaves. Note: Use a folding motion to keep the herbs from bruising.
  9. Garnish with 2 tbsp (30g) of crushed roasted peanuts and serve with lime wedges on the side.