Mango vermicelli noodle salad Recipe

Mango vermicelli noodle salad

With a touch of sweetness thanks to juicy mango, this vegie salad is a delicious addition to any summer table. - by Hannah Oakshott

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With a touch of sweetness thanks to juicy mango, this vegie salad is a delicious addition to any summer table.

Ingredients

150 g rice vermicelli noodles

2 Lebanese cucumbers

1 cup coarsely chopped fresh coriander

½ cup mint

½ red onion, thinly sliced

100 g bean sprouts, trimmed

1 large mango, thinly sliced

Dressing

¼ cup lime juice

2 Tbsp fish sauce

2 Tbsp brown sugar

1 bird's eye chilli, thinly sliced

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.
Meanwhile, make dressing. Combine all ingredients in a small jug. Mix well.
Using a vegetable peeler, peel the cucumbers into long thin ribbons. Discard the seedy centre.
Add cucumbers, coriander, mint, onion and sprouts to noodles. Toss to combine.
Divide evenly among serving bowls. Top with mango. Drizzle with dressing.