Asian Noodle Salad - cooking recipe

Ingredients

200 g rice noodles (or egg noodles)
DRESSING
2 tablespoons dark brown sugar
2 tablespoons ketchup
2 tablespoons rice wine vinegar
1 1/2 tablespoons hoisin sauce
1 1/2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon peanut oil
1 tablespoon Worcestershire sauce
2 teaspoons fish sauce (nam pla)
1 teaspoon garlic, finely minced
1 teaspoon sesame oil
1/2 teaspoon curry powder
salt and pepper, to taste
1 scallion, chopped
GARNISHES
2 tablespoons cilantro (or parsley, chopped)
3/4 cup napa cabbage (finely shredded)
1 cup chicken breast (cooked and chopped)
1 cup shrimp (cooked and chopped)

Preparation

Bring a large pot of water to the boil, remove from heat and add the rice sticks or egg noodles; cover and allow to sit (15 minutes for the rice noodles, 10 minutes for the egg noodles).
Drain and rinse under cold water; drain well again, then place in a large bowl.
Mix the dressing ingredients together in small bowl; pour over the cold noodles and mix well.
Add your desired garnishes and mix well.
Cover and chill at least 30 minutes to blend flavors.
Keeps well in the refrigerator up to a day before serving.