Begin by soaking the glass noodles in hot water for about 5-7 minutes. Stir occasionally. Drain and rinse under cold water, then toss with sesame oil.

While the noodles soak, julienne or slice the carrots and cucumbers. Arrange the vibrant vegetables on a plate.

In a bowl, combine fish sauce, lime juice, and minced garlic. Add sugar and whisk until dissolved.

In a large bowl, toss together the soaked noodles, vegetables, and herbs. Drizzle with dressing and mix gently.

Let the salad sit for 5 minutes before serving. Serve at room temperature or chilled, garnished with extra herbs and proteins.