If I had the choice, I would cook, order and eat Asian-inspired dishes for every meal. I just can’t get enough of fresh vegetables, steamed, sautéed and stir-fried with slices of beef, poultry or fish on a bed of starchy rice or stringy noodles. One of my favourite dishes to make is Michael Smith’s Asian Noodle Salad. This vegetarian salad makes a perfect side dish. The peanut sauce is easy to create and can be altered to fit your personal tastes. If you prefer more heat, then add an extra dash of hot sauce. If you like it extra nutty, then drop in a few more scoops of peanut butter. The squeezed lime, grated carrot and chopped cilantro add a zesty fresh flavour to the dish. If you are not a cilantro lover than feel free to substitute parsley in its place. This salad takes no time at all to prepare as the thin vermicelli noodles take 5 minutes to cook soaked in a pot of boiling water. Toss it all together and garnish with peanuts and a drizzle of hot sauce. Enjoy!