Food For My Belly

Pete and I were invited to a friend's place for dinner. They were cooking the main and I had the choice of picking between entrée and dessert. I chose entrée. As most of you already know by now, I am not a keen baker and my baked good are never quite right so dessert was not really an option for me. I wanted to make something easy which did not require much cooking so I browsed through the coles magazines that I had in my room and found this recipe. INGREDIENTS 200g rice vermicelli noodles 2 small carrots 1 lebanese cucumber 1 red capsicum 500g cooked peeled prawns 1/3 cup basil leaves 1/3 cup mint leaves 1/2 cup coriander leaves 1 cup bean shoots, tails trimmed 1/3 unsalted roasted cashews DRESSING 1 1/2 tbsp brown sugar 1 1/2 tbsp fish sauce 1/4 cup lime juice 1 small red chilli, finely chopped 1 small garlic clove, crushed Place noodles in a large heatproof bowl and cover with boiling water. Stand for 5 mins, then drain into a colander. Immediat