Steps

1. Step 1: Bring a pot of salted water to a boil. Add rice noodles and cook 3–4 minutes until al dente. Drain and rinse under cold water.
2. Step 2: Julienne the cucumber and carrot; thinly slice the red pepper. Tear the sardines into large chunks.
3. Step 3: In a small bowl, whisk peanut butter with lime juice and 2–3 tablespoons water until smooth. Add a pinch of salt and pepper to taste.
4. Step 4: In a serving plate, toss the cooled noodles with the dressing, then fold in sardine chunks and the vegetables.
5. Step 5: Scatter cilantro on top and adjust seasoning. If you like a richer flavor, drizzle a little of the sardine oil from the tin.
6. Hostel Hack: Pre-pack the dressing in a tiny travel bottle or sealed cup; mix with noodles just before eating to keep textures crisp and fresh.