Mango Thai Noodle Salad

 

Ingredients

  • 200g egg vermicelli noodles
  • 2 long red chillies, deseeded, finely chopped
  • 4 tbsp ketchup manis / sweet soy sauce
  • 2 tbsp sesame seed oil
  • coriander, handful
  • cucumber, jullianed
  • cherry tomatoes, quartered
  • bean sprouts, handful
  • mango, cubed
  • shallot, sliced

    Method

    1. Soak the egg vermicelli noodles in a bowl of boiling water or cook according to packet instructions. Drain, then refresh in cold water and drain again. Set aside.
    2. Place the drained noodles and the rest of the ingredients in a large bowl. Add in the ketchup manis and sesame seed oil, then toss until well combined. Divide the salad among plates and serve.

    Ingredients for Mango Thai Noodle Salad

    Mangoes Kensington Pride (each)

    Product of Australia

    $2.50 ea

    Mangoes KP Large (each)

    Product of Australia

    $3.29 ea

    Mangoes R2 E2 (each)

    Product of Australia

    $2.99 ea

    Mangoes R2 E2 Large (each)

    Product of Australia

    $3.29 ea

    Mangoes Imperfect Pick Value Range (min 500g)

    Product of Australia

    $0.52 ea
    $1.49

    Chillies Hot Long Red (min 110g)

    Product of Australia

    $2.20 ea
    $19.99

    Coriander (bunch)

    Product of Australia

    $2.99 ea

    Cucumber Lebanese (500g)

    Product of NSW (Aust)

    $2.25 ea
    $4.49

    Sprouts Bean (450g bag)

    Product of Australia

    $1.49 ea

    Shallots (bunch)

    Product of Australia

    $2.29 ea