Vietnamese Rice Noodle Salad

I'm a foodie, a chowhound, a gastronaut, and I love to cook!

I should have added a splash of soy in place of the flavour bomb salt but used everything seasoning instead. It was bland on the night but better the next day when everything had sat.
Yummy though!!

150g dried vermicelli noodles

250g frozen prawns

1 red chilli, thinly sliced

25g coconut sugar

25g fish sauce

1 tsp alyce’s flavour bomb salt

150g water

1 carrot, grated

1 cucumber, grated

1 lime, juice only

Handful fresh mint, leaves picked

Fried shallots, to serve

Directions at alycealexandra.com

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