Vietnamese Noodle Salad

See those pretty flowers? Joel surprised me with them when I got home from work today!! :)

Today was a beautiful day so when I got home from work, we decided to take a walk around the neighborhood. I had thought about going to try a new yoga studio that opened up around the corner from us, but considering the amount of work I brought home with me tonight, I don't think I will have time for another month! But then again, it might be exactly what I need to de-stress and get me to focus! Tonight's dinner was nice and light, perfect for the weather we are having. Yet again, this recipe comes from the Moosewood Restaurant Simple Suppers cookbook. I feel like we might be cooking our way through it, especially since we have at least one more recipe from that cookbook planned for this week, but that is fine by me because everything in it looks delicious!

8 ounces Wide Rice Noodles
1/4 cup Lime Juice
1/4 cup Vegetable Oil
2 tablespoons Dark Sesame Oil
1 teaspoon Chinese Chili Paste
1/4 cup Fresh Basil and/or Cilantro, chopped
1/2 teaspoon Salt
1 Cucumber
1 Carrot
4 Scallions
4 ounces Seasoned Tofu (our grocery store didn't have it this week so we didn't use it)
Toasted Peanuts

Bring a large covered pot of salted water to a boil. Add the noodles and cook until tender, about 5 minutes. Drain the noodles, rinse with cold water, and drain again. Meanwhile, in a large bowl, whisk together the lime juice, vegetable oil, sesame oil, chili paste, basil/cilantro, and salt. For a smoother dressing, puree in a blender. Peel, halve, and seed the cucumber, then cut the halves into 1/4 inch thick crescents. Peel the carrot and cut it into matchsticks. Slice the scallions on the diagonal. Cut the tofu into matchsticks. Add the veggies and tofu to the bowl with the dressing. Add the noodles to the bowl and toss well. Serve at room temperature, sprinkled with peanuts.