Heat some water to a boil and pour into a large bowl with the rice noodles. Allow to stand for 3-4 minutes or until soft. Drain when the noodles are softened and run cold water over the noodles. Toss a little bit of oil with the noodles. Divide between 2 bowls
Slice the carrots and cucumber. Place on top of the rice noodles. Place some of the cooked mushrooms and sliced serrano chili on top of the noodles as well.
Garnish with radish sprouts, chopped cashews, cilantro, basil and lime wedges. Serve with a side of the peanut sauce.
Recipe by Plant Craft at https://www.rachelcarr.com/spring-roll-bowl/