Veggie Thai Noodle Salad
1 package of vermicelli, broken in half (or spaghetti noodles work just fine)
1 medium carrot, shredded
1 cucumber, sliced and quartered
1 cup of largely chopped bell peppers pieces
1/3 cup green onions
1/4 cup of fresh cilantro
1/2 cup Thai peanut Sauce (it might be labeled as a stir fry or dipping sauce. I used Thai Kitchen Peanut Satay from Food Lion)
1) Cook Noodles as directed on package. Drain in colander; rinse with cold water until cold. Drain well.
2) In large bowl, toss drained cold vermicelli and all remaining ingredients to coat evenly with sauce.