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Rice Noodle, Mango & Chicken Salad With A Mint Chilli Dressing

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Servings 4

Ingredients
  

  • 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
  • 1/2 red onion finely sliced

Dressing

  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce or tamari
  • 1 lime juice squeezed
  • 1 tablespoon brown sugar
  • 1 large red chilli finely sliced
  • handful mint leaves finely chopped
  • 1-2 tablespoons 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, 1/2 red onion
  • Pour the dressing over the salad and toss together gently until evenly coated.

Keywords

Lunch, Salad
Dairy Free, Egg Free, Nut Free, Pescetarian, Vegetarian
Dietary Pescatarian, Vegetarian
Allergen Dairy-free, Egg-free, Nut-free
Member Free