Rice and Noodle Salad

• 100 grams thin rice noodles
• 1 dash sesame oil
• 200 grams sugar snap peas
• 1 red pepper
• 1 orange or yellow pepper
• 2 spring onions
• 200 grams peeled, cooked prawns
• 1 bunch coriander leaves
• 1 tbsp toasted sesame seeds
• 1 shallot, peeled and finely diced
• 2 garlic cloves, peeled and finely crushed
• 1 red chilli, finely chopped
• 2 tbsp lime juice (or more to taste)
• 2 tbsp fish sauce
• 1 tbsp light soy sauce
• 2 1/2 tbsp palm sugar
• 2 tbsp toasted sesame oil

1. Bring the kettle to the boil.
2. Place three rice noodles in a large bowl and pour on boiling water ensuring that the noodles are fully immersed.
3. Leave to stand for 5 minutes or until noodles are tender but not too soft.
4. Drain and immediately toss with a drizzle of sesame oil to stop them sticking.
5. In the meantime, blanch the peas in a pan of boiling water for 2 minutes until they are just tender but still bright green.
6. Refresh in a bowl of iced water then drain.
7. Cut the peas into smaller pieces.
8. Halve, core and feared the peppers, then cut into long, thin slices.
9. Finely slice the spring onions.
10. For the dressing, put all the ingredients (shallots and after) into a bowl and whisk lightly.
11. Put the prawns, spring onions, peas and peppers into a large bowl and add the drained noodles, coriander and sesame seeds.
12. Pour the dressing over the salad and toss well.

thin rice noodles, sesame oil, sugar snap peas, red pepper, orange, spring onions, prawns, coriander leaves, sesame seeds, shallot, garlic, red chilli, lime juice, fish sauce, soy sauce, sugar, sesame oil

Taken from cookpad.com/us/recipes/334863-rice-and-noodle-salad (may not work)