Rice Noodle Salad with Smoked Tofu and Herbs

• 4 oz. dried rice noodles
• 1/2 cup lime juice
• 3 1/2 Tbs. dark brown sugar
• 3 Tbs. low-sodium soy sauce
• 3 cloves garlic, minced (1 Tbs.)
• 1 birds eye chile, Thai chile, or small jalapeno chile, halved,seeded, and thinly sliced
• 1 1/2 cups thinly sliced purple cabbage
• 1 1/2 cups shredded carrot
• 1 1/2 cups julienned cucumbers
• 1 8-oz. pkg. baked smoked tofu, cut into matchsticks
• 1 cup chopped fresh mint
• 1 cup chopped cilantro
• 1/2 cup dry roasted peanuts, chopped

1. Place noodles in large heat-proof bowl, and cover with boiling water; let stand 5 minutes.
2. Drain, and rinse noodles under cold water, then drain again.
3. Whisk together lime juice, brown sugar, soy sauce, garlic, and chile in bowl until sugar has dissolved.
4. Divide noodles among serving plates.
5. Toss together cabbage, carrot, cucumbers, tofu, mint, and cilantro in separate bowl, and place on top of noodles.
6. Pour lime juice mixture over top.
7. Serve sprinkled with peanuts.

rice noodles, lime juice, brown sugar, soy sauce, garlic, chile, purple cabbage, carrot, cucumbers, fresh mint, cilantro, peanuts

Taken from www.vegetariantimes.com/recipe/rice-noodle-salad-with-smoked-tofu-and-herbs/ (may not work)