Mango Noodle Salad

  • Preparation Time5 mins
  • Serves4
  • DifficultyEasy
115g mung bean noodles or rice noodles, rehydrated
1 Fresno chilli, seeds removed, finely sliced
1 mango, peeled and stone removed, diced
170g baby spinach or arugula

For the Dressing

60ml rice wine vinegar
3 tbsp sweet chilli sauce
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp peanut oil

In a large bowl, toss together salad ingredients, set aside.

Whisk together the dressing ingredients. Taste and adjust flavours if desired. Dress salad just before serving.

Perfect served with Soft Shell Chilli Crabs.

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