Spicy Noodle Salad     

Cooking Time 30 Minutes plus 1 Hour marinating time
Yield 4 Servings
Source EthnicGrocer
2 tablespoon(s) Chile garlic sauce
2 tablespoon(s) Rice vinegar
1/4 cup(s) Water chestnuts, drained and sliced thin
3/4 teaspoon(s) Ginger, minced
    Peanuts, chopped, for garnish
2 cup(s) Vermicelli noodles, softened in warm water
1 tablespoon(s) Peanut Oil
1 teaspoon(s) Sugar
1/2 cup(s) Mung beans spouts
1/2 cup(s) Scallions, sliced thin
1/2 cup(s) Carrots, shredded
1 tablespoon(s) Cilantro, fresh, chopped, for garnish
1.  Combine peanut oil, chile garlic sauce, rice vinegar, soy sauce, ginger, sugar, and sesame oil, and mix well. Let the dressing sit at room temperature for 1 hour.
2.  Place the noodles in a large bowl or platter and top with mung bean sprouts, scallions, water chestnuts, and carrots. Pour the sauce over the salad, toss gently, garnish with cilantro and peanuts and serve.