No Cook Noodle Salad with a Tangy Dressing

INGREDIENTS

• 3.5 oz dry vermicelli noodles (or mung bean threads, I used 2 bundles)
• 2.5-3 tbsp lemon juice (from 1/2 large lemon)
• 2-3 tbsp soy sauce (adjust to taste)
• 1 tbsp sugar (feel free to adjust to desired sweetness)
• 2 tbsp maple syrup (or other liquid sweetener, feel free to adjust to desired sweetness)
• 2 tsp toasted sesame seeds
• 2 tbsp sesame oil
• chopped chili (optional for spice)
• 1 small carrot (thinly sliced or grated)
• 1 small red bell pepper (thinly sliced)
• 1 small green bell pepper (thinly sliced)
• 1 small red onion (thinly sliced)
• chopped cilantro
• chopped mint
• chopped basil
• pickled radish and carrot
• pumpkin seeds (or other chopped nuts/seeds of choice (peanuts, almonds, cashews, etc))
• sliced smoked extra firm tofu
• shredded cabbage
• thinly sliced cucumber
• crispy shallots

NUTRITION

Calories: 262kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Fiber: 3g | Sugar: 8g