Asian Shrimp Noodle Salad

• 250 g thick long egg noodles (like those used in a chinese stir fry - I use Sharwood's)
• 500 g cooked shrimp, tails and shells removed
• 2 cups bean sprouts
• 1 carrot, thinly sliced
• 1 red pepper, chopped or cut into slivers
• 1 cup zucchini, chopped or cut into rounds
• 4 green onions, sliced
• 1/4 cup chopped of fresh mint
• 1/4 cup chopped fresh coriander
• mint sprig, for garnish
• Dressing
• 1/4 cup fish sauce
• 1/4 cup rice vinegar
• 2 tablespoons granulated sugar
• 4 cloves garlic, minced
• 1 tablespoon lime, juice
• 1/4 teaspoon chili paste or 1/4 teaspoon curry powder (these will give two very different tastes)

1. Cook noodles according to package directions.
2. Drain, rinse and let cool completely.
3. In large serving bowl, combine shrimp, bean sprouts, carrot, red pepper, zucchini, green onions, mint, coriander and cooled noodles.
4. Whisk dressing ingredients together, pour over the salad and toss to coat evenly.
5. Garnish with mint sprigs.

long egg noodles, bean sprouts, carrot, red pepper, zucchini, green onions, mint, fresh coriander, mint sprig, dressing, fish sauce, rice vinegar, sugar, garlic, lime, chili paste

Taken from www.food.com/recipe/asian-shrimp-noodle-salad-35511 (may not work)