Thai shrimp noodle salad - Recipe - Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• 150 g rice noodles
• 340 g peeled raw shrimp
• 100 g (1 cup) finely julienned cucumber
• 100 g (1 cup) finely julienned carrots
• 100 g (1 cup) finely julienned red bell pepper
• 50 g (1/2 cup) finely sliced mango
• 50 g (1/2 cup) bean sprouts
• 35 g (1/4 cup) cashews, roughly chopped
• 3 g (1/8 cup) chopped cilantro
• 30 ml (2 tbsp) Bragg's aminos
• 30 ml (2 tbsp) chili sauce
• 15 ml (1 tbsp) olive oil
• 5 ml (1 tsp) lime juice
• 5 ml (1 tsp) sesame oil
• 1,25 ml (1/4 tsp) grated ginger
• Salt/pepper, to taste