(Yield: 24 servings)
1 ½ cups Kikkoman Gluten-Free Soy Sauce
1 cup lime juice
1/3 cup sugar
¼ cup sesame oil
24 cups cooked rice vermicelli noodles
3 cups julienned carrots
3 cups julienned cucumbers
1 ½ cups crushed dry-roasted peanuts
Whisk together soy sauce, lime juice, sugar and sesame oil until sugar dissolves. Toss 1 cup noodles, 2 tablespoons carrots and 2 tablespoons cucumbers with about 2 tablespoons soy sauce mixture per serving. Garnish with 1 tablespoon peanuts.
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