Mango Thai Noodle Salad



  • 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


    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

    Chillies Hot Long Red (min 110g)

    Product of Australia

    $2.20 ea

    Coriander (bunch)

    Product of Australia

    $2.29 ea

    Cucumber Lebanese (500g)

    Product of NSW (Aust)

    $2.25 ea

    Tomatoes Cherry (punnet)

    Product of Australia

    $2.99 ea

    Sprouts Bean (450g bag)

    Product of Australia

    $1.49 ea

    Shallots (bunch)

    Product of Australia

    $2.29 ea