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1 (8-ounce) package rice vermicelli noodles
1 teaspoon canola oil
1 tablespoon minced peeled fresh ginger $
4 garlic cloves, minced
3 1/2 cups unsalted vegetable stock (such as Kitchen Basics)
2 1/2 tablespoons lower-sodium soy sauce
1 cup matchstick-cut carrots $
1 red bell pepper, thinly sliced $
1 small English cucumber, halved lengthwise and thinly sliced
5 tablespoons chopped fresh mixed herbs (such as basil, mint, and cilantro)
6 tablespoons chopped unsalted, dry-roasted peanuts $
2 teaspoons chili oil
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1st Keep
 ninman
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