Ingredients:

3 handfuls baby spinach
1/4 purple cabbage (shredded)
1 cup edamame beans
1 handful green beans (ends cut off)
1 tomato (diced)
1/4 papaya (sliced finely lengthways)
1 green capsicum (core & seeds removed, sliced finely lengthways)
10 mint leaves sliced finely
10 mint leaves added whole
100g vermicelli noodles
15 prawns
4 sprigs shallots sliced roughly
Dressing
3 tbsp fish sauce
2 tbsp red wine vinegar
1 tbsp sesame seed oil
2 lemons juiced

Method:
Boil your kettle, add vermicelli noodles to a bowl and pour hot water over to let sit for 15 minutes.
Slice/ prepare all fruit and veg as described above.
Bring a pot to the boil, Add your edamame and green beans and let simmer until still slightly crunchy
Add all dressing ingredients to a jar, shake to combine all ingredients
Strain your vermicelli noodles, add to a salad bowl, add spinach, green beans, edamame beans, shallots and all fruit and veg to your salad bowl. Toss all these ingredients.
Top with prawns, your salad dressing and mint leaves