Name: Mango Vermicelli Noodle Salad
Prep time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 150g rice vermicelli noodles; 2 Lebanese cucumbers; 1 cup coarsely chopped fresh coriander leaves and stems; 1⁄2 cup fresh mint leaves; 1⁄2 red onion, thinly sliced; 100g bean sprouts, trimmed; 1 large mango, thinly sliced; DRESSING; 1⁄4 cup lime juice; 2 tblsps sh sauce; 2 tblsps brown sugar; 1 birds eye chilli, thinly sliced

Add dressing to salad just before serving as noodles will absorb dressing on standing. Try adding shredded roast chicken meat. If you prefer, use a mandolin to slice cucumbers instead of a vegetable peeler.

Ingredients

150g rice vermicelli noodles

2 Lebanese cucumbers

1 cup coarsely chopped fresh coriander leaves and stems

1⁄2 cup fresh mint leaves

1⁄2 red onion, thinly sliced

100g bean sprouts, trimmed

1 large mango, thinly sliced

DRESSING

1⁄4 cup lime juice

2 tblsps sh sauce

2 tblsps brown sugar

1 birds eye chilli, thinly sliced

Method

Place noodles in a large, heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain. Rinse under cold water. Drain well. Transfer to a large bowl. Cut into shorter lengths using kitchen scissors.

2 Meanwhile, make dressing. Combine all ingredients in a small jug. Mix well.

3 Using a vegetable peeler, peel the cucumbers into long thin ribbons. Discard the seedy centre.

4 Add cucumbers, coriander, mint, onion and sprouts to noodles. Toss to combine.

5 Divide evenly among serving bowls. Top with mango. Drizzle with dressing.

New Idea team