Rice noodle salad with ginger

4 oz. rice vermicelli (noodles)
2-3 green onions, sliced
1/4 cup grated fresh ginger root
1 tablespoon chopped shallot
2 tablespoons soy sauce
2 tablespoons lemon or lime juice
1/2 cup peanuts
10-15 coriander leaves, for garnish
2-3 fresh mint leaves, snipped
2 small red chilies, chopped, or sprinkles of dried red chili flakes

Soak the vermicelli in hot water for at least 10 minutes. Drain. Cool. Cut into pieces and put into a beautiful bowl, preferably flat. Cut the onions, grate ginger, dice shallots and mix into the noodles along with the soy sauce, lemon or lime juice, and crushed peanuts. Sprinkle with the coriander leaves, mint leaves, and red chili.