Cold Rice Noodle salad?

Hi there! I like vietnamese beef rice noodles, but those are hot, so I reckon you're looking for something else. Here's a recipe: 4 cloves garlic, finely chopped 1 cup chopped cilantro (coriander) 1 jalapeno pepper, chopped 1 tablespoon honey 1/4 cup fresh lime juice 3 tablespoons fish sauce 1 teaspoon salt 1 pound dried rice vermicelli 2 carrots, julienned 1 cucumber, chopped 1/2 cup finely shredded napa cabbage 1/4 cup chopped dryroasted nuts Place the garlic, cilantro, jalapeno, honey, lime juice, fish sauce and salt in the bowl of a food processor and process until almost smooth. Bring a large pot of salted water to a boil, add the noodles and cook for 2 minutes. Drain, rinse well with cold water and drain again. In a large bowl, combine the sauce, noodles, carrots, cucumber and napa cabbage. Toss well and garnish with peanuts. I love peanuts - it's a speciality of Thai and Vietnamese salads.

Prepare the rice noodles according to the packet instructions. Drain, then rinse with cold water and drain again. Place noodles and all of the vegetables in a large bowl. Combine all dressing ingredients and stir well, or place in a covered container and shake well to mix. Pour dressing over salad just before serving and toss well.