Grilled Shrimp and Noodle Salad

• 14 ounces rice noodles, flat
• 12 cup lime juice, fresh is best
• 13 cup fish sauce
• 12 cup light brown sugar, packed
• 2 garlic cloves, finaly chopped
• 1 teaspoon sriracha sauce, up to 2 if you prefer hot
• 1 lb shrimp, medium to large, peeled and deveined
• 1 bunch asparagus, trimmed (medium size)
• 5 ounces shiitake mushrooms, trimmed
• 1 medium carrot, shredded
• 12 cup cilantro

1. Bring large pot of water to boil.
2. Add noodles and cook as label directs; drain and rinse with cold water.
3. Meanwhile, whisk the lime juice, fish sauce, brown sugar, garlic and Sriracha souce and 1/3 cup of water in medium bowl.
4. Transfer 1/4 cup of marinade to another bowl and toss with shrimp.
5. Toss another 1/4 cup marinade with the asparagus and mushrooms in a third bowl.
6. Let shrimp and vegetables marinate 10 minutes at room temperature.
7. Toss noodles with the remaining marinade.
8. Heat grill or grill pan to medium-high.
9. Grill shrimp, asparagus and mushrooms until shrimp is just cooked through and the asparagus is slightly tender, 2-3 minutes per side.
10. Half the mushrooms and cut asparagus into pieces.
11. Divide the noodles among bowls and top with shrimp, asparagus, mushrooms carrot and cilantro.

rice noodles, lime juice, fish sauce, light brown sugar, garlic, sriracha sauce, shrimp, shiitake mushrooms, carrot, cilantro

Taken from www.food.com/recipe/grilled-shrimp-and-noodle-salad-412730 (may not work)