Vietnamese Noodle Salad with Lemons and Blood Oranges

Ingredients

• Salad
• 4 small shallots, sliced 1/8-inch thick
• 5 ounces dried thin rice noodles
• 3 tablespoons brown sugar
• 2 Sunkist® Blood Oranges, cut into segments.
• 1 large carrot, cut into thin matchsticks
• 1 large cucumber, peeled, split lengthwise, deseeded, and sliced thinly on a bias.
• 1 cup fresh mint leaves
• 1 cup fresh cilantro leaves and fine stems
• 3/4 cup roasted peanuts
• Kosher salt
• Sauce
• 3 Sunkist® Lemons, juiced
• 3 1/2 medium cloves garlic
• 1 tablespoon soy sauce
• 1 teaspoon sesame seed oil
• 1 teaspoon Maggi seasoning (or other liquid aminos)
• 2 Thai bird chilies, roughly chopped