Herb Noodle Salad (Bun)

• 1/2 pound rice vermicelli or mai fun
• 1 cup each loosely packed fresh mint, basil, and cilantro leaves or sprigs
• 1 piece (3 in.) cucumber, peeled, halved, seeded, and sliced into 1 1/2-in. matchsticks
• 1 cup fresh mung bean sprouts, rinsed
• 1 lime, cut in wedges
• Your choice of toppings:
• Garnishes:
• 2 green onions, thinly sliced
• 3 tablespoons crushed unsalted dry-roasted peanuts

1. Boil vermicelli according to package instructions. Drain, rinse with cool water, put in a bowl, and cover with a towel.
2. Set out herbs, cucumber, sprouts, and lime wedges on a platter. Set out cooked toppings on platters. Serve garnishes and dipping sauce in small bowls.
3. Before serving, check noodles; if gummy, rinse again and drain. Guests assemble their own salads: first noodles; then herbs (loosely torn), cucumber, and sprouts; then toppings; then garnishes and a drizzle of lime and/or dipping sauce.
4. Note: Nutritional analysis is per serving without topping.

rice vermicelli, fresh mint, cucumber, bean sprouts, lime, toppings, green onions, peanuts

Taken from www.myrecipes.com/recipe/herb-noodle-salad-bun (may not work)