I love this salad because it is so different but mostly because it has pasta in it.  The vermicelli is made from rice so it is gluten free.

You may also add anything you want to it. Your favorite veggies, meat or fish. It is so versatile.  I love having this when the Mayor of the household is not at home.  Quick and easy to prepare but not complicated.  I love to spice it up by adding sriracha sauce to the dressing.  My gosh is it ever good.  I guess you could add any kind of spice to it, even a curry paste with some heat.  Skies the limit.

Slice 1 yellow pepper, 1 rib of celery, 1 carrot, 1 hot pepper and chop up 3 green onions.

Place 2-3 cups of vermicelli noodles into a bowl and cover with boiling water.  Cook according to taste for the softness of these noodles.

Into a container add 1 tablespoon of rice wine vinegar, 1/4 cup coconut milk (from a can) 2 heaping tablespoons of peanut butter, 2 teaspoons sugar, 1/4 cup sriracha sauce and 1/4 cup of peanut oil.  If in a jar, place the lid on and shake vigorously, until the contents have been mixed together and there are no more lumps.

Arrange rice vermicelli, lettuce, veggies, meat, chicken or fish and nuts onto a plate top with dressing and there’s your meal.

RECIPE

INGREDIENTS

2-3 Cups Of Rice Vermicelli Noodles

Beef, Chicken Or Fish (Opt.)

1/2 Head Of Lettuce, Torn Apart

1 Yellow Pepper, In Slices

1 Hot Banana Pepper, Sliced

1 Tomato, Sliced

1 Carrot, Sliced Into Sticks

3 Green Onions

Handful Of Nuts

DRESSING

1 Tablespoons Rice Wine Vinegar

1/4 Cup Coconut Milk (From Can)

1/4 Cup Peanut Oil

2 Teaspoons Sugar

2 Tablespoons Peanut Butter

1/4 Cup Sriracha Sauce

PREPARATION

Soak the vermicelli noodles, when ready drain.

Whisk together coconut milk, rice wine vinegar, sugar, peanut oil, peanut butter and sriracha sauce.  Whisk  together until there are no more lumps.

Arrange veggies, chicken, fish, or beef on  plate.  Top with dressing, and nuts.

ENJOY!