Vermicelli Salad

When I was at the grocery store last week I found the specialty food section. This was great because I finally found in bulk non-flavored quinoa, but it was also bad because I found lots of other fun things to buy. For example, they had matcha powder, so inevitably I had to buy it. Which is exciting because I can drink it instead of coffee in the morning, but was also expensive. Another fun thing that I bought was vermicelli noodles. I love these guys. They are thin rice noodles that are found in lots of asian food dishes, but specifically vietnamese ones. Fortunately, these were pretty cheap. I decided that I would try them out by making noodle salad. I cooked the noodles in hot water and then let rinsed them with cold water. I then combined them with slivered carrots, capsicum (red pepper I'm using the Australian name now), cucumber, and raw spinach. I then mixed rice vinegar, mai poy sweet chili sauce and garlic salt together and used it as a marinade for the veggies and vermicelli. After I mixed it all together I let it sit in the fridge for have an hour and ate it chilled. I was really yummy and the noodles cold were perfection. However, next time I need to use less vinegar, it was way to acidic. I should probably use 2x as much mai poy than vinegar instead of the other way around which is what I did this time. I would also like to make soup with vermicelli in it as well, but I really like these noodles chilled so I'm going to try that again too. I enough noodles for about 4 dishes, so I have lots of options.