- Level
- very easy
- Prep Time
- 20 mins
- Total Time
- 25 mins
- Serves
- 4
Ingredients
- ½ pkg
- rice stick noodles (¼ inch, 5 mm wide)
- 225 g
- 1 ripe
- mango
- ¼ cup
- rice wine vinegar
- 60 mL
- 2 tbsp
- honey
- 30 mL
- 2 tbsp
- Panache Extra Virgin Olive Oil
- 30 mL
- 2 tbsp
- Compliments Soya Sauce
- 30 mL
- ¼ tsp
- each salt and pepper
- 1 mL
- 2
- bell peppers (red and orange), thinly sliced
- 4
- green onions, thinly sliced on a bias
- â…“ cup
- roasted peanuts, coarsely chopped
- 75 mL
Directions
Step 1
Bring a large pot of salted water to a boil. Add noodles. Cook until tender, 4 to 5 min. Strain noodles, then rinse in cold water. Let noodles sit in strainer to drain.
Step 2
Meanwhile, peel mango, then cut the flesh from either side of the central pit. Thinly slice mango cheeks lengthwise, then set aside.
Step 3
Stir vinegar with honey, oil, soya sauce, salt and pepper in a large bowl. Add noodles, mango and bell peppers. Gently toss until combined.
Step 4
Divide salad between plates. Garnish with green onions and peanuts.
Tip
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Nutrition Facts
- Nutrition Description:
- Nutrition: Per serving (1/4 of the recipe)
- Calories:
- 440
- Fat:
- 13 g
- Saturated Fat:
- 2 g
- Carbs:
- 76 g
- Fibre:
- 4 g
- Sugar:
- 20 g
- Protein:
- 7 g
- Sodium:
- 700 mg
