Asian flavoured 'veg box salad'

It's been a while since I blogged and this is very much a work day tea...  I buy a weekly vegetable box from Woodlands Farm, a business local to me that provide organic and often locally grown veg, as I'm sure that you all know schemes like this exist nationwide.  Yes, the cost is possibly more than a trip to the greengrocers, but the convenience is good, the quality is great and they often supply inspiration for my recipes.  This is just such a recipe, with a few bits from a garden, a few from the storecupboard and lots from the box!

Ingredients (quantities not included as you can vary them any way that you like!)

Rice noodles, fresh or dried
Cucumber
Tomatoes
Lettuce
Radish
Peppers
Carrot
Fresh mint and coriander (equal quantities)

For the dressing;
2 tablespoons soy sauce (or 1 soy and 1 fish sauce)
Juice of 1 lime (or 2 tblspoons cider or rice wine vinegar)
1 red chilli (deseeded and chopped very finely)
1 garlic clove (crushed or chopped very finely)
1 teaspoon caster sugar

Directions

1) Prepare your noodles as per packet instructions and run under cold water to cool and then drain thoroughly.

2) Chop the other salad ingredients as you desire, into bitesize chunks (the carrots are quite nice in ribbons) and finely shred the herbs.

3) Combine all of the dressing ingredients, test for balance of flavour and then toss the dressing into the salad.

I find that this salad tastes better after an hour or so in the 'fridge to allow the ingredients to get to know each other.  If you have some lying around crushed peanuts or roasted rice are a fantastic crunchy topping.

Please use this recipe as a base, modify it to your tastes and share!