Thai-Inspired Rice Noodle Salad
Prep Time
Cooking Mode
½ pkg rice stick noodles (¼ inch, 5 mm wide)
1 ripe mango
¼ cup rice wine vinegar
2 tbsp honey
2 tbsp Panache Extra Virgin Olive Oil
2 tbsp Compliments Soya Sauce
¼ tsp each salt and pepper
2 bell peppers (red and orange), thinly sliced
4 green onions, thinly sliced on a bias
⅓ cup roasted peanuts, coarsely chopped
½ pkg rice stick noodles (¼ inch, 5 mm wide)
1 ripe mango
¼ cup rice wine vinegar
2 tbsp honey
2 tbsp Panache Extra Virgin Olive Oil
2 tbsp Compliments Soya Sauce
¼ tsp each salt and pepper
2 bell peppers (red and orange), thinly sliced
4 green onions, thinly sliced on a bias
⅓ cup roasted peanuts, coarsely chopped
Directions
1Bring 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.
2Meanwhile, peel mango, then cut the flesh from either side of the central pit. Thinly slice mango cheeks lengthwise, then set aside.
3Stir vinegar with honey, oil, soya sauce, salt and pepper in a large bowl. Add noodles, mango and bell peppers. Gently toss until combined.
4Divide salad between plates. Garnish with green onions and peanuts.
Tips
1
Turn this salad into a heartier meal by adding cooked chicken or shrimp.
Disclaimer
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Personal Note
Personal Note
