Prawn and vermicelli salad | Women's Weekly Food

Ingredients

• 60 gram rice vermicelli noodles
• 400 gram cooked medium king prawns
• 2 green onions, sliced thinly
• 1 (150g) small red capsicum, sliced thinly
• 1 (150g) small green capsicum, sliced thinly
• 1 (130g) lebanese cucumber , seeded, sliced thinly
• 2 tablespoon fresh vietnamese mint, finely shredded
• 1/4 cup fresh coriander leaves, loosely packed
• 1 tablespoon fried shallots dressing
• 1 1/2 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon water
• 2 teaspoon brown sugar