Vegetable Noodle Salad
- 200 g Good Life Egg Noodles
- 1 cup carrot, cut into strips
- 1 cup cucumber, chopped
- 1 cup fresh bean sprouts
- 6 spring onions, sliced
- 1 cup unsalted peanuts, toasted and pounded
- 2 cups prawns, cooked and shelled
- ½ cup sweet basil leaves, torn
- 1 tsp chopped garlic
- ½ cup basil
- 2 tbsps. fish sauce
- ¾ cup fresh lime juice
- 3 tbsps. brown sugar
- Cook egg noodles according to packaging instruction.
- In a small bowl, whisk all ingredients for the dressing and let stand for 10 minutes.
- Meanwhile, prepare all the salad ingredients. Drizzle half of the dressing to salad ingredients. Arrange salad on a platter and pour remaining dressing. Serves 6.