Rice Noodle Salad - cooking recipe

Ingredients

4 ounces thin rice noodles
1/4 cup rice vinegar (unseasoned)
1 tablespoon sugar
1 tablespoon asian fish sauce
1/4 teaspoon salt
2 scallions, sliced crosswise
1 carrot, shredded
1 cup mixed fresh herbs, torn (cilantro, mint, and or or basil)
1/4 cup dry roasted peanuts (unsalted)

Preparation

Soak noodles in hot water for 10 minutes, drain.
Cook noodles in a pot of boiling water for 1 minute.
Drain and rinse under cold water.
Drain again.
Whisk together vinegar, sugar, fish sauce and salt in a large salad bowl until sugar is dissolved.
Add noodles and remainder of ingredients (carrot - peanuts). Toss.