Vegetables On Cool Noodles (Bun Chay)

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Ingredients

Salad:

2 cups bean sprouts

1 cup julienned cucumbers

1/3 cup mint leaves, cut in half

1/3 cup Thai basil leaves, cut in half

2 cups shredded romaine lettuce

1/2 pound dried rice vermicelli, boiled in ample water for 4-5 minutes, rinsed and drained

Topping:

1 cup julienned carrots

2 cups broccoli florets, cut into slender pieces

2 tablespoons vegetable oil

2 shallots, sliced ° -- 6 dried black mushrooms, soaked in hot water 30 minutes, stemmed then sliced thin

2 cups napa cabbage, shredded

2 tablespoons soy sauce or to taste

1/2 red bell pepper, sliced thin

Garnish:

2 tablespoons Scallion Oil (see recipe)

2 tablespoons roasted peanuts (optional)

2/3 cup Soy-Lime Sauce (see recipe)

6 sprigs cilantro

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