Rice Noodle Salad with Prawns, Green Asparagus & Green Onion

Bring water to a boil in a pot. Cook the rice noodles in boiling water for 3–4 minutes.

Prepare all the ingredients. Peel the carrot and garlic, and clean the bell pepper.

Cut the carrot, sugar snap peas, garlic, and bell pepper into thin strips. Chop the green onion.

Heat oil in a pan. Add the vegetables, season with salt, and stir-fry lightly for 3–4 minutes.

Place the noodles and vegetables in a bowl and season to taste with soy sauce, sweet chili sauce, sesame oil, fresh lime juice, salt, and pepper. Mix well.

Serve the salad with shrimp and sprinkle with freshly chopped green onion. Enjoy!