Thai Noodle and Vegetable Salad

• 6 ounces rice sticks
• 2 tablespoons hoisin sauce
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 2 tablespoons soya sauce
• 2 tablespoons lime juice
• 2 large garlic cloves, crushed
• 1 12 teaspoons finely grated ginger
• 8 ounces sliced fresh white mushrooms or 8 ounces cremini mushrooms
• 1 cup sweet red pepper, julienned
• 1 cup snow peas, julienned snow peas
• 1 cup carrot, pre-shredded
• 2 green onions, diagonally sliced
• 12 cup cilantro leaf, chopped

1. In a large bowl, soak noodles in hot water for 20 minutes; drain and cook in boiling water for 2 minutes; drain well and place in large bowl.
2. Meanwhile in a measuring cup, or jar with lid, combine hoisin sauce, rice vinegar, sesame oil, soya sauce, lime juice, garlic and gingerroot; stir or shake to blend well.
3. Pour half of the dressing over drained cooked noodles.
4. Toss mushrooms, pepper, peas, carrot, onions and cilantro and remaining dressing with noodles.
5. Serve at room temperature or chill until the next day.

rice, hoisin sauce, rice vinegar, sesame oil, soya sauce, lime juice, garlic, ginger, fresh white mushrooms, sweet red pepper, snow peas, carrot, green onions, cilantro leaf

Taken from www.food.com/recipe/thai-noodle-and-vegetable-salad-504428 (may not work)