Ingredients

For the noodles:
2/3 pound small dried rice vermicelli
2 cups shredded red- or green-leaf lettuce
1 1/2 cups mung bean sprouts
1/3 cup cucumber, seeds scraped out and cut into matchsticks
1/3 cup mint leaves, roughly chopped
1/3 cup Asian basil leaves, roughly chopped

For the soy lime dipping sauce:
1 clove garlic, peeled
2 fresh Thai bird chili peppers or other hot chili peppers
1/3 cup soy sauce
2 1/2 tablespoons fresh lime juice, with pulp
1/4 cup water

For the stir-fried vegetables:
2 tablespoons vegetable oil
1/2 onion, thinly sliced
1/2 teaspoon minced garlic
8 dried Chinese black mushrooms, soaked in warm water until soft, then drained, stemmed and sliced (see note)
2 tablespoons soy sauce
2 teaspoons sugar
3 tablespoons unsweetened coconut milk
1 small jicama, peeled and cut into matchsticks (about 1 1/2 cups)
6 ounces extra-firm tofu, cut into 1/4-inch strips and pan-seared in oil
1 carrot, peeled, cut into matchsticks and blanched for 1 minute
1/2 cup roasted peanuts, chopped

Directions

To make the noodles, bring a large pot of water to a rolling boil. Add the rice noodles and stir gently to loosen them. Cook until noodles are white and soft, but still slightly resilient, about 4 minutes.

Drain and rinse the noodles under cold water. Gently fluff the noodles, then set aside for 30 minutes. The noodles should be dry and sticky before serving.

While the noodles are drying, make the dipping sauce. Combine all ingredients in a blender or food processor and pulse until chilies are ground and sauce is well-mixed. Set aside.

Once the noodles are dry, toss together with the lettuce, bean sprouts, cucumbers, mint and basil leaves. Divide the noodles into four serving bowls and set aside.

To prepare the vegetables, heat the oil in a large saut? pan over a high flame. Add the onion and garlic and stir for 30 seconds. Add the mushrooms, soy sauce, sugar, coconut milk and jicama. Stir to combine.

Reduce the heat slightly and cooked until the jicama softens, about 4 minutes. Add the tofu and carrot and cook until all ingredients are hot, about 3 minutes.

Divide the vegetables among the four bowls of noodles. Garnish each with 2 tablespoons of peanuts and 3 or 4 tablespoons of dipping sauce. Gently toss before serving. Makes 4 servings.

Note: About 20 minutes of soaking in warm water to cover should be enough to soften the dried mushrooms. The soaking water makes wonderful broth to add to soups.