2 medium carrots, peeled and chopped into matchsticks
1/2 cup (125 milliliters) canola oil
1 tablespoon (15 milliliters) sesame oil
Combine ginger, red chilli, soy sauce, mirin, brown sugar, crushed peanuts, and canola oil in a bowl. Whisk all together and add chopped cilantro and matchstick carrots.
Scrub the mussels under cool water, discarding any with broken or cracked shells.
Pour boiled water over a bowl of rice noodles and set aside.
Oil a heated wok. On medium heat add lemongrass and a pinch of salt. Add chopped onion and garlic and cook until Once vegetables have started to crisp/once translucent, add the mussels. Pour in the sake and cover. Cook for five to seven minutes, until the mussels open.
Use tongs to transfer the warm rice noodles to the vinaigrette bowl. Toss all together.
Remove mussel meat from shells, and add to the noodles and vinaigrette. Mix all together.
Transfer to a serving bowl. Garnish with peanuts, green onion, and fresh lime juice.