The Salad (Use about 3 cups of assorted veggies total, either the ones below or your own favorites):

• 1 (3 oz) package of instant ramen noodles (seasoning packet discarded) cooked till al dente or 6 ounces fresh ramen noodles
• 3/4 cup broccoli, small florets, stems thinly sliced, preferably blanched in boiling water for 1 minute then plunged into cold water
• 1/2 cucumber, sliced in quarters
• 1/2 red bell pepper, cored, seeded and thinly sliced
• 1/2 cup shredded or pickled carrots
• 1 Jalapeno, Fresno or Thai chili pepper, thinly sliced
• 1/4 cup water chestnuts, rinsed and drained
• 1/2 jar (about 1/2 cup) baby carn
• 1/4 cup Peanuts, roasted, chopped, optional for garnish

Dressing:

• 3 tablespoons lime juice (if more than one lime s needed, pass any extra as garnish
• 2 1/2 teaspoons sugar, palm preferred, plus more to taste
• 2 teaspoons fish sauce
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• pinch red pepper flakes
• Sriracha or garlic chili paste to taste (suggest 1/2 teaspoon)
• 1 clove garlic minced
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon rice vinegar