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

    Mangoes - Kensington Pride (each)

    $2.00 ea

    Mangoes - Kensington Pride - Large (each)

    $3.33 ea

    Mangoes - R2 E2 (each)

    $2.50 ea

    Mangoes - R2 E2 - Large (each)

    $3.29 ea

    Mangoes Imperfect Pick Value Range (Each = min 500g)

    $1.50 ea

    Harris Farm - Vermicelli Egg Noodles (1kg)

    $5.29 ea

    Chillies Hot Long Red (min 110g)

    $3.30 ea

    ABC Sweet Red Soy Sauce 620ml

    $3.99 ea

    Ayam - Sesame Oil (210ml)

    $5.99 ea

    Coriander (bunch)

    $2.99 ea

    Cucumber Lebanese (500g)

    $1.75 ea

    Tomatoes Cherry (punnet)

    $2.99 ea

    Sprouts Bean (400g bag)

    $2.29 ea

    Shallots (bunch)

    $1.49 ea

    Mangoes - Kensington Pride - Organic (each)

    $1.99 ea

    Mangoes Imperfect Pick Value Range (Tray)

    $13.49 ea