Time and servings
25 minsTotal time
4Servings
20 minsPrep time
Ingredients
- ½ pkg rice stick noodles (¼ inch, 5 mm wide) 225 g
- 1 ripe mango
- ¼ cup rice wine vinegar 60 mL
- 2 tbsp honey 30 mL
- 2 tbsp Extra Virgin Olive Oil 30 mL
- 2 tbsp Soya Sauce 30 mL
- ¼ tsp each salt 1 mL
- ¼ tsp each pepper 1 mL
- 2 bell peppers (red and orange), thinly sliced
- 4 green onions, thinly sliced on a bias
- ⅓ cup roasted peanuts, coarsely chopped 75 mL
Method
Step 1
Bring a large pot of salted water to a boil. Add noodles. Cook until tender, 4 to 5 min. Strain noodles, then rinse in cold water. Let noodles sit in strainer to drain.Step 2
Meanwhile, peel mango, then cut the flesh from either side of the central pit. Thinly slice mango cheeks lengthwise, then set aside.Step 3
Stir vinegar with honey, oil, soya sauce, salt and pepper in a large bowl. Add noodles, mango and bell peppers. Gently toss until combined.Step 4
Divide salad between plates. Garnish with green onions and peanuts.Step 5
Tip: Turn this salad into a heartier meal by adding cooked chicken or shrimp.