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Ingredients

• About 2 1/2 ounces mung bean noodles
• 2 carrots, julienned
• 1 cucumber, seeded and julienned
• 4 scallions, including a little of the greens, thinly sliced diagonally
• 1/4 cup Japanese rice vinegar
• 2 teaspoons roasted peanut oil (I used dark sesame oil)
• 1 1/2 teaspoons sugar
• Salt
• 1 tablespoon finely chopped ginger
• 1 jalapeo chile, seeded and finely diced
• Several red dulse 'leaves,' soaked in water for 5 minutes
• 1/4 cup chopped cilantro
• 1/2 cup chopped roasted peanuts

Description

Serious Eats