Ingredients

• 12 ounces thin Asian vermicelli noodles, prepared
• 1 carrot, shredded
• 4 pickling cucumbers, shredded
• 3 scallion or 1 bunch chives, chopped
• 1½ cups fresh bean sprouts (optional)
• ⅓ cup fresh, chopped cilantro or lemon basil
• ⅓ cup fish sauce
• ⅓ cup seasoned rice vinegar
• 1 tablespoon sugar
• 2 cloves garlic, grated or minced, and toasted
• ¼ teaspoon crushed red pepper
• ⅛ teaspoon white pepper
• Juice of 1 lime (or 1 tbsp)

Instructions

Prepare noodles per directions on the package, then chill in an ice bath or store refrigerated overnight.

Combine ingredients in a bowl and toss until well combined.

Serve as a base for Asian dishes, or as a side.