At the boil remove pot from the heat and add the noodles. Stir.
Let the noodles “cook” in the water off of the heat until they reach desired tenderness. Mine took 9 minutes
Drain noodles in a colander and cool under lots of cold water. Set noodles aside to drain completely.
Peel and slice carrots as thin as you can. A mandolin slicer is helpful here.
Slice the cucumbers and chili peppers as thin as possible (again the mandolin is helpful).
In a small bowl whisk the lime juice, maple syrup, soy or tamari, fish sauce and sesame oil. Then whisk in the water.
In a large bowl toss the cooled, drained noodles with the vegetables herbs and dressing.
Serve immediately sprinkled with black sesame seeds and fresh whole herb leaves or store for up to 24 hours in the refrigerator.
Toss well before serving to redistribute the dressing.
Notes
This salad is super easy and refreshing. A mandolin slicer is handy for the thinnest sliced veggies. A sharp knife and a careful eye will also achive good results.
Recipe by Tart of Gold at https://atartofgold.com/super-fresh-rice-noodle-salad/