Thai Noodle Bowls with Broccoli

Ingredients

• 1/4 cup rice vinegar
• 3 tablespoons fresh lime juice
• 2 tablespoons fish sauce (vegan if preferred)
• 2 tablespoons sugar
• 1 1-inch piece ginger, minced
• 2 scallions, sliced (dark green parts reserved for topping)
• 1/2 to 1 small Thai green chile pepper, sliced
• 6 ounces rice noodles
• 2 tablespoons plus 2 teaspoons vegetable oil
• 1 tablespoon fish sauce (vegan if preferred)
• 1 teaspoon sugar
• 2 tablespoons minced fresh lemongrass
• 1 large head broccoli, stalks peeled, cut into long florets
• 1/3 English cucumber, thinly sliced
• 1 celery stalk, thinly sliced
• 1 head Little Gem lettuce, shredded
• 1/2 cup shredded fresh mint
• Canned fried onions and roasted unsalted peanuts, for topping

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