Asian Cold Noodle Salad with Mango and Pickled Vegetables
Refreshing flavors of mint, basil, cilantro and mango combined with crisp veggies make this fresh noodle salad a delight.
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Servings4
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Prep Time15 Min
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Cook Time20 Min
Cooking Directions
Pickled Vegetables:
- Toss everything into a bowl or container and allow to the vegetables to marinate in the fridge for 15-20 minutes.
Salad:
- Remove the vegetables from the marinade and reserve the marinade. Mix the vegetables with the noodles, mango, bell pepper, chili, and herbs.
- In a small bowl, mix about 2 tablespoons of the reserved marinade with the chili sauce and sesame oil. Toss with the noodles and vegetables.
Assembly:
- Top with the peanuts and additional herbs, if desired.
This recipe created by Abbey's Kitchen.
Ingredients
- 1 pkg. House Foods Tofu Shirataki Fettuccini noodles, rinsed, cut into smaller pieces and dried
- 1 mango, sliced into julienne
- 1 bell pepper, sliced into thin julienne
- 1 small red chili, finely sliced and seeded
- 2 Tbsp. mint leaves, roughly chopped
- ¼ cup basil leaves, roughly chopped
- ¼ cup cilantro leaves, roughly chopped
- 2 Tbsp. sweet chili sauce
- ½ tsp. sesame oil
- 2 Tbsp. roasted peanuts, finely chopped
Pickled Vegetables:
- ¼ cup lime juice
- 2 Tbsp. rice vinegar
- 1 Tbsp. coconut sugar
- 2 radish, sliced thinly on a mandoline
- 1 English cucumber, sliced thinly on a mandolin
- 2 carrots, sliced thinly on a mandoline
