6 oz. glass (cellophane) noodles (available in the Asian section of your local grocery store
1/4 cup fresh lime juice plus 4 lime wedges
1/2 cup fish sauce
1 tsp. sesame oil (may use spicy) (available in the Asian section of your local grocery store
1 tsp. sugar
12 ounces thinly sliced roast beef, chopped (available at K Bar K Meats) or 1 pound of cooked shrimp
1 medium cucumber thinly sliced into half moons (available at La Esperanza)
1 large carrot, peeled and grated
1 red bell pepper , thinly sliced (available at La Esperanza Farm)
6 scallions, thinly sliced
1/2 cup chopped cilantro
1/2 cup chopped basil
1/2 cup chopped mint
1/2 cup chopped salted peanuts
1 Serrano chili, sliced and seeded (optional)
Soak noodles in a large bowl of very hot tap water until tender, about 10 minutes. Drain well. Using kitchen scissors, snip to shorten.
In a small bowl whisk lime juice, fish sauce sesame oil and sugar until sugar dissolves.
Arrange noodles, roast beef (or shrimp), cucumber, carrot, bell pepper, cilantro, basil, mint and scallions in four bowls.
Drizzle with dressing. Add chili (if using) and serve with lime wedges.