|250 g||glass noodles|
|1||yellow bell pepper|
|150 g||snow peas|
|2 tsp||sesame oil|
|2 tbsp||soy sauce|
|2 tsp||rice vinegar|
|roasted peanut (for garnish)|
|sesame seed (for garnish)|
Halve cucumber and slice into half moons. Slice carrot, bell pepper, and mango into matchsticks. Roughly chop peanuts.
Bring a saucepan of salted water to a boil. Blanch snow peas for approx. 30 sec. Drain, let cool, and slice diagonally. Cook glass noodles according to package instructions.
Juice the limes and finely slice chili. Tenderize lemongrass with the back of a knife, then finely slice. In a bowl, combine lemongrass, lime juice, sesame oil, soy sauce, sugar, rice vinegar, and chili. Mix well.
Divide glass noodles into serving bowls. Top with sliced vegetables, mango, and salad dressing. Garnish with fresh mint and cilantro, peanuts, and sesame seeds. Enjoy!