Asian Tuna & Noodle Salad

200g vermecilli rice noodles
425g can Tuna in Springwater, drained
100g green beans, sliced and blanched
1 carrot, cut julienne
1 Lebanese cucumber, cut julienne
1 cup coriander leaves
1 cup mint leaves, torn
1/3 cup sweet chilli sauce
2 tbsp peanut oil
2 tbsp soy sauce
1 tsp lime juice
1 tbsp fried shallots

Add noodles to a saucepan of boiling water for 2 minutes or until tender. Drain and rinse.
Combine noodles, Greenseas tuna, beans, carrot, cucumber and herbs in a mixing bowl.
Whisk dressing ingredients together and pour over noodle mixture. Toss well. Place onto a serving dish and scatter with shallots and extra coriander if desired.