Hot & Sour Vermicelli Salad with Purple Yam Noodles

What could be better than purple noodles?

Lettuce leaves
2 garlic cloves, chopped
1 TBL oil
1/4 cup cilantro chopped
2 TBL Braggs
1 lb mushrooms, chopped
4 oz dry yam noodles, soaked in water for 20 minutes until soft, then drained
2 TBL lime juice
1/2 tsp cayenne
2 shallots; finely sliced
1/2 c. scallion chopped
2 celery stalk with leaves chopped
1 small carrot; finely chopped
1/2 package broccoli florets
1 jalapeno, sliced
salt and pepper to taste
Siracha–optional topping

Saute garlic and mushrooms, then add other vegetables and cook about 5 minutes, until carrots are soft. Toss in noodles, lime juice, Braggs. Taste for seasoning, and add salt and pepper as needed. Serve in bowls with fresh lettuce and top with Siracha.

Adapted from this recipe for Yam Wun Sen.

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