This is a great early spring dish. It's quick to put together, it's healthy, and you can substitute for other ingredients you have on hand. Serves 4-8 people. 

1 lb of noodles (We like bean threads, rice noodles or Chinese wheat noodles but Spaghetti will also do.)

2 cups of mung bean sprouts (Fresh is most delicious, but canned will also work, just make sure you drain and rinse them.)

1 red onion, sliced thinly

1 cup of peanuts, roasted & unsalted (If you only have salted peanuts that's fine, just don't add more salt until you taste the finished product.) You might want to smash the peanuts with a glass or the side of your knife before adding it to the noodles. 

2 bunches of scallions

3 limes

1/2 cup sesame oil

1 hot chile pepper, minced or hot sauce like sambal oelek (or even Tabasco.)

Salt to taste

Other ingredients to add or substitute include: mint, cilantro, chopped mango, sliced cabbage, napa or greens, cucumbers, tofu, coconut milk or soy sauce.

First, cook the noodles according to directions on the package, but be sure not to over cook. Rinse the noodles gently under cool water, let drain, toss with sesame oil and set aside. 

The red onions may be raw, roasted or sautéed. Sometimes I soak raw onions in cold water for a few minutes to make them less bitter. Like the onions, the scallions may be raw or sautéed. Slice in thin discs if it is raw, or 1-2'' pieces if you are going to sauté them. 

Squeeze the limes and set the juice aside. 

To serve, toss the noodles with all the ingredients, salt to taste, and serve in a big bowl. Minced chiles or hot sauce can be served on the side.