Thai Noodle Bowls with Broccoli

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For the Dressing:

1/4 cup rice vinegar

3 tablespoons fresh lime juice

2 tablespoons fish sauce (vegan if preferred)

2 tablespoons sugar

1 1-inch piece ginger, minced

2 scallions, sliced (dark green parts reserved for topping)

1/2 to 1 small Thai green chile pepper, sliced

For the Noodle Salad:

6 ounces rice noodles

2 tablespoons plus 2 teaspoons vegetable oil

1 tablespoon fish sauce (vegan if preferred)

1 teaspoon sugar

2 tablespoons minced fresh lemongrass 

1 large head broccoli, stalks peeled, cut into long florets

1/3 English cucumber, thinly sliced 

1 celery stalk, thinly sliced

1 head Little Gem lettuce, shredded

1/2 cup shredded fresh mint

Canned fried onions and roasted unsalted peanuts, for topping