Epicure's Asian Noodle Salad

This is from the Epicure website. I'll add my notes throughout the recipe.

A great way to get your daily recommended vegetables.

Makes 6 servings [It's true. There were five of us for supper, plus there's enough for Johan and I to have leftovers tomorrow.]

Prep Time: 10 minutes [I think not. By the time you slice and chop all of the veggies, there's no way it's only 10 minutes. But you can chop the veggies during the day and when you toss it all together at supper time, sure, then it would totally be only 10 minutes.]

Ingredients

• 1 — 1 lb pkg (500 g) vermicelli noodles, cooked according to package directions
• 2 large carrots, coarsely grated
• 1 green pepper, thinly sliced
• 1 red pepper, thinly sliced
• 4 green onions, thinly sliced
• 1/2 English cucumber, thinly sliced
• 2 cups (500 ml) fresh bean sprouts
• 1 recipe prepared Epicure's Asian Salad Dressing
• 1 cup (250 ml) coarsely chopped peanuts

Instructions

1. Place first seven ingredients in bowl.
2. Add Epicure's Asian Salad Dressing and toss to combine.
3. Sprinkle peanuts overtop.

Per Serving : Calories 340, Fat 17 g (Saturated 2.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 39 g (Fibre 6 g, Sugars 8 g), Protein 12 g.

Tips: Serving Suggestion: Serve with grilled fish.

[I wouldn't serve this with fish. We're not big fish people. I cut two chicken breasts into bite-sized pieces, topped it with another batch of the Asian dressing. Very yummy!]

The day after: I'm having leftovers for lunch and it's every bit as good cold as it was warm last night. One thing I could have done was serve the peanuts separately. They're not as crunchy the second day.