Vietnamese Spring Roll Salad

Bahan-bahan (4 porsi)

• 8 ounces thin rice noodles
• 1 teaspoon toasted sesame oil
• 8 ounces cooked shrimp, diced*
• 1 English cucumber, julienned or diced
• 1 cup shredded carrots**
• 2/3 cup loosely-packed chopped fresh bean sprouts
• 2/3 cup loosely-packed chopped fresh cilantro
• 2/3 cup loosely-packed chopped fresh mint
• 1/3 cup chopped peanuts
• half of a small green cabbage, cored and chopped**
• 1 batch Nuoc Cham Sauce (see below)
• 1/4 cup lime juice
• 3 tablespoons rice vinegar
• 2 tablespoons fish sauce
• 2 tablespoons maple syrup
• 2 g arlic cloves, minced
• 1 fresh Thai chili, thinly sliced (or 1/4 teaspoon crushed red pepper flakes)