Rice noodle salad with grilled shrimp

Ingredients:

• 400 g flat rice noodles
• 0.5 cup freshly squeezed lime juice
• 1/3 cup fish sauce
• 0.5 cup brown sugar
• 2 cloves garlic, finely chopped
• 1-2 tsp Asian chili sauce (such as Sriracha)
• 450 g large shrimp, peeled and deveined
• 1 medium bunch asparagus, trimmed
• 150 g shiitake mushrooms, trimmed
• 1 medium carrot, grated
• 0.5 cup fresh cilantro

Preparation:

1. Bring a large pot of water to a boil. Add the noodles and cook according to package directions; drain and rinse under cold water.
2. Meanwhile, in a bowl, combine the lime juice, fish sauce, brown sugar, garlic, chili sauce, and 1/3 cup water. Transfer 1/4 cup of the marinade to another bowl and mix with the shrimp. Combine another 1/4 cup of the marinade with the asparagus and mushrooms in a third bowl. Let the shrimp and vegetables marinate for 10 minutes at room temperature. Toss the noodles with the remaining marinade.
3. Heat a grill or grill pan to medium-high heat. Grill the shrimp, asparagus, and mushrooms until the shrimp are pink and the asparagus is slightly tender, 2-3 minutes per side. Halve the mushrooms and cut the asparagus into pieces.
4. Divide the noodles among bowls and top with shrimp, asparagus, mushrooms, carrots and cilantro.