Vietnamese Shrimp Noodle Salad
1 package Rice noodle vermicelli
1/2 lb cooked shrimp, shelled and deveined
10 cherry tomatoes, cut in half
1/2 cup red onion, thin sliced
1 medium carrot, julienned
1/3 cup cilantro, chopped
Mei Ploy Sweet chili sauce (used as dressing)
1. Cook noodles according to package directions. Noodles cook pretty fast, 3-5 minutes. Do not over cook noodles. Noodles should be firm. Drain and rinse with cool tap
water.
2. Place noodles in a ziplock bag a refrigerate while prepping other ingredients.
3. Combine all ingredients in a large salad bowl.
4. Pour desired Sweet Chili dressing on individual servings.