Easy Vegan Noodle Bowl

This dish is about versatility. You can add pretty much any type of veggies that you like. This recipe serves two but it can easily be doubled.

- 2 servings of rice noodles
- 1 carrot, julienned-sliced really thin
- 1/2 C each of: cucumbers, mushrooms and red pepper, sliced very thin
- 1 C of shredded lettuce or spinach
- 1/4 C of each mint and cilantro or basil leaves, torn
- 3 Tbsp. soy sauce
- 1 Tbsp. of Vegan Fish Sauce (or dried seaweed)
- 1/4 C each of: rice vinegar and water
- 2 Tbsp. each of: sugar and lime juice (fresh is best)
- 2 garlic cloves, minced
- 1 small red chili, finely chopped or 1 tsp of red pepper flakes or hot sauce

- Cook rice noodles according to package.
- Add vegetables and herbs to noodles.
- Mix all sauce ingredients and add to noodle mixture.

- Add bean sprouts, baby corn or any other tender veggies.
- Add pan fried tofu.