Vietnamese-Style Cold Noodle Salad - Andrew Zimmern

Ingredients

• 6 ounces mung bean noodles or bean thread noodles
• 2 cups leftover roast chicken (or rotisserie chicken, or whatever protein you’d like), sliced
• 1 cup snap peas, trimmed
• 1 cup pea tips or pea shoots
• 1 large carrot, cut into matchsticks
• 1 cup bean sprouts
• 1/2 small red onion, thinly sliced
• 1/2 English cucumber, cut into matchsticks or thin half-moons
• 3 scallions, sliced on the bias
• 1/2 cup Thai basil leaves
• 1/2 cup mint leaves
• 1/4 cup roasted cashews, lightly crushed
• 2 tablespoons toasted rice powder, plus more to taste