Asian Noodle Salad with Shrimp and Nuoc Cham

In a jar or bowl, combine hot water, sugar, rice vinegar, fish sauce, lime juice, chopped garlic, and chopped chili. Mix until the sugar is completely dissolved. Taste and adjust with more lime juice if needed.

Cook rice noodles according to package directions. Drain and rinse with cold water to stop the cooking process, then place them in a large bowl.

Add shredded pak choi, shredded red onion, shredded carrot, sliced cucumber, and shredded bell pepper to the bowl with the noodles.

Add the fresh hand-peeled shrimp, sliced radishes, and shredded spring onion to the salad.

Pour the prepared Nuoc Cham dressing over the salad and toss everything together until well combined.

Serve the Asian noodle salad immediately, with optional extra dressing on the side.