Cook the rice vermicelli noodles according to the package instructions. → I usually cook mine this way: Place vermicelli noodles in a large bowl, pour over with boiling water from the electric kettle, let them soak for 2 minutes, drain, wash with cold water, and let the excess water drain over a sieve. Keep in mind that the cooking time/method can vary between brands.
In a small bowl, whisk together all dressing ingredients.
Place vermicelli noodles, carrot, bell pepper, cucumber, and scallion in a large serving bowl and toss with the dressing. Garnish with peanuts, herbs, and chili pepper.
Notes
Dinner: Makes a delicious light dinner for two if you add in some protein. I love to serve it with this marinated tofu, fried tofu, or a plant-based chicken alternative.Leftovers can be stored in the refrigerator for up to 2 days.Vegetables: Feel free to add in/swap any other vegetables of your choice.Low FODMAP: This recipe is suitable for a low FODMAP diet. Use gluten-free soy sauce (tamari), skip the chili (hot food should be avoided), and only use the scallion's green parts.