1chipotle pepper in adobo (see notes for additional options)
pinchof salt and ground black pepper (to taste)
Soak the rice noodles in boiling water for 20 minutes. While the noodles are soaking, prep the vegetables and dressing.
Combine all ingredients in a wide container and puree with an immersion blender. Alternatively, puree the ingredients in a standard blender.
Test the rice noodles to make sure they are thoroughly cooked, soaking for an additional 5 minutes if they are not cooked through.
Once cooked, strain under cold running water to stop the cooking process.
Drain noodles well, patting with a towel to remove as much excess water as possible.
Cut the noodles into smaller pieces, if desired (scissors work well!).
Combine noodles, vegetables, and dressing in a large bowl. Toss to combine until the dressing is evenly distributed.
This salad can be adapted to include/exclude other vegetables. Suggested additions are shredded broccoli stalks, edamame, pea shoots, shredded greens such as chard or spinach.1/4 teaspoon cayenne or 2 teaspoon sriracha can be substituted for the chipotle pepper if desired.Serves 8.