Rice noodle salad

I got the idea for this recipe from the New York Times' Recipes for Health. It is so fresh and wonderful, although I swapped a few ingredients.

I started by boiling some rice noodles and then after rinsing them, let them cool to room temperature (since you wouldn't want to put anything hot with the lettuce). Meanwhile, I sliced up a head of Romaine lettuce into thin strips. I also fried up some drained tofu. Then sliced up a red pepper. Yes, there were a lot of steps in this recipe.

In a separate bowl, I mixed together the juice of 1 lime, 1 crushed garlic clove, 2 Tbsp rice vinegar, and 2 tsp sesame oil. I believe I also added a dash of Sriracha.

Once all of the ingredients were ready, I mixed them all together and added more salt (soy sauce also works), oil, and vinegar to taste. I added 1/4 cup peanuts and a handful of cilantro and mint as well.

This salad lasted barely 2 days (on the second day, the lettuce began to wilt a bit), and was filling yet healthy. It made about 4 servings.