Vietnamese seafood salad

Ingredients

• 400 g pack seafood mix cooked
• 300 g pack rice noodles cooked thin
• 300 g pack beansprouts cooked
• 3  carrots thinly sliced
• 1 bunch spring onion sliced
• 1 bunch mint leaves fresh
• 1 bunch coriander fresh
• 5 tbsp rice wine vinegar 
• 1 tsp caster sugar 
• 1  chilli red chopped
• 1 stick lemongrass sliced
• 1 tbsp soya sauce low sodium

Equipment

• bowl

Directions

1. To make the salad put all of the vegetables and seafood in a large bowl, reserving a few of the herbs for the top.
2. Mix everything together, so that the seafood and noodles are combined.Make the dressing by mixing all of the ingredients, toss this through the salad, then divide between 5 deep bowls or pile on to a large platter and let everyone help themselves. Scatter the reserved herbs over the top to serve.