#Vermicelli Salad Tossed in Peanut Butter Sauce

20250825 #breakfastdiary 1489, 28°C/localized torrential rain with thunder and lightning, 20 min/workout(M) Somewhere out there a service has appeared (a kind of chatbot) that can bring back the dead based on their photos and social media posts. Given how fast AI is advancing lately, there's no real reason it couldn't be made. It's basically the real-life version of the movie Transcendence, starring Johnny Depp. The age of Digital Immortality is here. But I don't want to be summoned back like that after I die. I don't want to be remembered that way by the people who knew me. Vermicelli is a rice noodle thinner than somyeon, mostly enjoyed across Southeast Asia. Swap in just one kind of noodle and you can summon up memories of Vietnam or Thailand. That much summoning feels about right. Pairs well with whatever vegetables you have at home — a roughly 500kcal #vermicelli salad tossed in peanut butter sauce

red cabbage, cucumber, tomato, carrot, a moderate amount of bok choy, vermicelli for 2 servings, (dressing) 3T peanut butter, 1T soy sauce, 2T lime juice, 2T honey, 1T sesame oil, 1t minced garlic, 3T water

1. Julienne the red cabbage, cucumber, tomato, and carrot thin. 2. Mix 3T peanut butter, 1T soy sauce, 2T lime juice, 2T honey, 1T sesame oil, 1t minced garlic, and 3T water together to make the dressing. 3. Soak the vermicelli in water for about 30 minutes, blanch in boiling water for 2-3 minutes, then rinse quickly in cold water and drain. 4. Arrange the red cabbage, cucumber, tomato, carrot, and bok choy in a bowl, pile the vermicelli in the middle, pour over the dressing from step 2, and toss well. Adding chopped pistachios or peanuts would add a fun bit of texture too.

Inspired by @joandbart