100g rice noodle
2 small carrot, cut into thin matchsticks
½ cucumber, sliced thinly
2 scallion, thinly sliced green end only
small handful each coriander and mint, chopped
140g cooked shrimp in chili, lime and coriander
2 tsp gluten free soy sauce
1 tsp fish sauce
2 tsp light soft brown sugar
zest and juice 1 lime
Soak the noodles in boiling water following the pack instructions. Drain and run under cold water until cool, then drain well again.
Mix the noodles with the cucumber, carrots, scallions, coriander, mint and shrimp.
In a small bowl, whisk the remaining ingredients together, pour over the noodle salad and toss well to coat. Store in containers until ready to eat.
Recipe adapted from: Good Food