| • | Take a normal medium bowl and whisk rice vinegar and sugar in it to blend perfectly.
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| • | Add onion rings and toss to coat it completely. Now cover the normal bowl and keep it aside for at minimum 30 minutes.
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| • | Drain the water reserving 2 tbsp of vinegar mixture.
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| • | Cook noodles in boiling water about 2 minutes until tender. Drain and rinse below ice-cold water.
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| • | Whisk lime juice, oil and mashed pepper in little normal bowl to blend. Add mint and cilantro and stir.
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| • | Now cut down noodles into 3-4 inch sections and put 1/4 of them into the normal bowl with the reserved vinegar mixture.
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| • | Toss left over noodles with the lime juice mixture. Mix noodles together with all left over ingredients, except peanuts.
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| • | Sprinkle peanuts all over the top and serve up immediately.
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