Begin by bringing a large pot of water to a rolling boil over high heat. Once boiling, add the rice vermicelli noodles and cook for 4-5 minutes, stirring occasionally to prevent sticking. When the noodles are tender yet slightly firm to the bite (al dente), drain them in a colander and rinse under cold water to stop the cooking process.

While the noodles are cooking, wash and slice your vegetables—shred the carrots and julienne the cucumber and red bell pepper. Add these colorful veggies along with the bean sprouts into a large mixing bowl.

In a separate bowl, whisk together ¼ cup of soy sauce, the juice of one lime, 2 tablespoons of sesame oil, 1 tablespoon of honey, and 1 clove of minced garlic. Blend well until combined. Adjust seasoning with salt and pepper to taste, then set aside.

Once the noodles are cooled and the vegetables prepared, add the noodles to the mixing bowl with the veggies. Pour the dressing over the noodle-vegetable mix and gently toss until everything is evenly coated.

Gently fold in the roughly chopped fresh cilantro and mint, then sprinkle in the coarsely chopped roasted peanuts, reserving some for garnishing.

Spoon the Vietnamese Noodle Salad into individual bowls, garnishing with reserved peanuts and lime wedges. Serve chilled or at room temperature.