Vermicelli bowls are refreshing glorified salads. Just about anything can be added to the noodles which makes the dish fun, exciting and experimental, and hopefully, always delicious.

The dish can be as elaborate or as simple as you like, sometimes with just herbs and soy sauce, and sometimes with several vegetables, sauces and broth. In this photo, the vermicelli is accompanied with tempeh, peanut sauce, cucumbers, carrots, and sautéed mushrooms. It was amazing. Here is the recipe that will cover two vermicelli bowls (just make more for additional bowls):

1 (small) package of rice vermicelli

4 medium mushrooms, sliced

1 package of tempeh, sliced

½ a cucumber, sliced

1 carrot, finely sliced

Simple peanut sauce comprised of:

2 tablespoons organic peanut butter

2 tablespoons hoisin sauce

4 tablespoons water

For the peanut sauce: Mix ingredients in a cup or bowl. Add more water for thinner consistency.

For the bowl:

Boil vermicelli, this will only take a few minutes, strain and set aside. Lightly sautee the mushrooms till brown. In a separate pan, lightly fry the tempeh till golden brown.

Place a liberal amount of vermicelli in a deep bowl. Arrange tempeh, mushrooms, carrots and cucumber slices. Add a dollop of peanut sauce. Enjoy! Optional garnish. Basil, mint and cilantro leaves.