Rice Noodle Salad With Mango and Snow Peas


For the dressing:
1 tablespoon fish sauce
2 tablespoons honey (can substitute agave)
generous pinch of dried chilli flakes
150 grams rice noodles
1 cup snow peas, sliced finely
2 ripe mangoes, cut into fine pieces lengthways
1 tablespoon fresh mint, sliced finely
2 tablespoons fresh coriander, sliced finely
1/2 cup cashew nuts, toasted
salt and pepper to taste


Combine the dressing ingredients and store in the refrigerator.
Cook the rice noodles according to packet instructions. Drain and set aside. Blanch the snow peas in salted boiling water for about three minutes. It should remain crunchy and have a vibrant green colour.
Combine all the salad ingredients together, except nuts. Pour over the dressing and toss gently. Taste a bit and adjust seasoning. Cover and refrigerate for at least half an hour.
Serve in individual plates or bowls garnished with toasted nuts.




This is a great light lunch and can be easily transported for work. It seems the longer you leave it the better it tastes. Don't forget to mix it gently before tucking in as the dressing tends to sit at the bottom. Can be served with some grilled chicken or shrimp on the side.




Thursday, May 6, 2010 - 6:59am

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