Rice Noodle, Mango & Chicken Salad With A Mint Chilli Dressing
Rice Noodle, Mango & Chicken Salad With A Mint Chilli Dressing
Share Recipe Favourite Download PDFIngredients
- 270 g rice noodles or vermicelli noodles
- 1 handful snow peas trimmed & sliced into thin strips
- 2 lebanese cucumbers sliced into half moons
- 1 mango large, diced
- 1-2 cups cooked chicken chopped
- 0.5 red onion finely sliced
Dressing
- 1 tbsp fish sauce
- 1 tbsp soy sauce or tamari
- 1 lime juice squeezed
- 1 tbsp brown sugar
- 1 large red chilli finely sliced
- handful mint leaves finely chopped
- 1-2 tbsp sesame oil optional
Instructions
- For the dressing: Place all the ingredients in a small bowl or jug and combine. Taste and adjust the seasoning if necessary, adding more lime juice, soy sauce or brown sugar to your liking.
- Cook the rice noodles according to packet instructions. Drain and rinse under cold water to stop the cooking process. Set aside.270 g rice noodles
- In a large bowl, combine the noodles, snow peas, cucumber, mango, chicken and onion.270 g rice noodles, 1 handful snow peas, 2 lebanese cucumbers, 1 mango, 1-2 cups cooked chicken, 0.5 red onion
- Pour the dressing over the salad and toss together gently until evenly coated.
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