This is a take on the basic sunomono salad: add more goods on top. We enjoy this salad all the time at a local sushi restaurant - it's actually my favorite item.
Boil some water, and use 2/3 cup of it to dissolve the sugar (you can skip boiling the water if using stevia extract). Chill or set aside to cool to room temperature, and then add rice vinegar and lemon juice. Chill while preparing the rest of this dish.
Cook rice noodles according to package directions. This will usually be 7-10 minutes after water starts boiling. When finished cooking, drain and rinse noodles several times in cold water.
Slice cucumbers and avocado, and chop the romaine. The beets and carrots can be prepared as desired - I only have a tool like this to cut them into matchsticks, or you could spiralize them.
Add noodles to broth in bowls, and then add the other vegetable toppings as pictured. Enjoy!
Notes
While there is sugar added to the broth, remember that you are not drinking your broth (most likely?) so you will not be consuming much sugar along with your salad. I estimated that you would consume about 1/3 of the broth with your salad, which might be high, for the purposes of the nutrition values. One restaurant that makes our favorite broth does make it sweeter than you will find in this recipe. It's a little bit atypical from what I have experienced, but I do enjoy it the most. For this version I would dissolve about a half cup of sugar instead. So if you want it sweeter, that's what I'd try.If you do not want to use sugar, you can use a stevia extract (if you want to make your own, see our recipe/how-to article here). I have used it successfully in this recipe. If you make your own from leaves it is a much more healthful option.You can get creative with the vegetables you use in this recipe!