Killer Noodle Salad - cooking recipe

Ingredients

6 ounces of dried cellophane noodles or 6 ounces bean threads
1 1/2 teaspoons oriental sesame oil (dark)
1/3 cup rice vinegar or 1/3 cup distilled white vinegar
2 limes, juice of, fresh
1/2 cup soy sauce
2 teaspoons red pepper flakes (crushed)
2 teaspoons sugar
2 garlic cloves (minced)
2 tablespoons minced ginger
1 cup grated carrot (about 2 medium)
2 large romaine lettuce leaves
chopped ahi (optional) or chicken, to make this a full meal (optional)

Preparation

In a large pot, bring a quart of water to a boil; add noodles and boil as package directs, about 2 minutes. Drain noodles and let stand.
Meanwhile, in a large bowl, combine oil, vinegar, lime juice, soy sauce, red pepper flakes, sugar, garlic and ginger. Mix until sugar is dissolved.
Toss in carrots and lettuce.
Cut through noodles to make manageable lengths. Toss noodles into bowl with other ingredients.
If salad seems a little dry, add a little more soy sauce and vinegar.
Top with seared ahi, poached chicken, or any protein of choice.
Serve cold or at room temperature.