Grilled Veggie Noodle Bowl

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350 g (12 oz) vermicelli (rice stick) noodles

200 g (7 oz) fried tofu puff (or firm tofu diced)

¼ red cabbage, sliced thinly

½ telegraphy cucumber, sliced

4 shallots, thinly sliced

100 g (3.5 oz) bean sprouts

1 small bunch coriander (cilantro), roughly chopped

grilled vegetables

¼ cup raw peanuts, crushed

1-2 chillies, sliced (optional)

½ cup sweet chilli sauce

3 tbs soy sauce

1 tbs mirin (or white vinegar)

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