Homemade Asian Noodle Salad

Ingredients:

125 g vermicelli noodles
3 carrots, sliced thinly
2 small cucumbers, sliced thinly
50 g bean sprouts
a bunch of fresh coriander
1 long red chili, sliced thinly
For the dressing:
1 tbsp freshly grated ginger
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp sesame oil
1/2 tbsp sugar or honey
 Direction:
1. Mix the ginger, sesame oil,  soy sauce, fish sauce and sugar. Keep in a small jar for later use. Add this mixture to the fresh salad just before serving.
2. Boil 3 cups of water in a pot, add the noodles and keep it boiling for 3 minutes mixing to separate the noodles.Do not over cook to avoid saggy noodles. Drain and let it cool.
3. Toss the noodles with the carrots, cucumber, bean sprouts, coriander and red chill.
4. Place in a serving platter then drizzle with the prepared dressing before serving.