PEPPADEW® Asian Style Egg Noodle Salad

Whip up this simple & fresh Egg Noodle & Mango Salad recipe with a sweet & tangy dressing, bursting with Asian-style flavours. A delicious side dish or lunch.

  • Preparation Time10 mins
  • Cooking Time40 mins
  • Serves10
350 g coleslaw mix, cabbage & carrot
½ red cabbage, finely sliced
500 g egg noodles, dry
150 g PEPPADEW® Sweet Piquanté Peppers Mild/Hot whole, drained
1-2 ripe mangos, peeled and sliced
¼ cup sesame seeds, toasted
¼ cup cashew nuts, toasted
1 bunch coriander
Mint leaves to garnish

For the Dressing

100 ml sesame oil
100 ml olive oil
100 ml soya sauce
½ cup honey
2 Tbsp fish sauce
4 cm ginger, grated


  1. To make the dressing, combine all the ingredients in a screw top jar, place the lid on tightly and shake well to combine.                      
  2. To make the salad, rehydrate the egg noodles in boiling water, drain and pat dry.                      
  3. Toss all the salad ingredients together, except for the sesame seeds, cashew nuts, coriander & mint, and arrange on a large platter.                      
  4. Garnish with the sesame seeds, cashew nuts, coriander and mint.                      
  5. Serve immediately, with the dressing.


Recipe courtesy of PEPPADEW®