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Mango and Mangetout Noodle Salad

A vibrant noodle salad featuring firm mango strips, shredded mangetout, and a zesty ginger-lime herb dressing topped with sesame seeds.

HealthyAsianQuickNoodlesMangoSalad

Estimated Nutrition

Per Serving Total
Calories 546.3 kcals 2185.3 kcals
Carbohydrates 52.7 grams 210.8 grams
Fat 34.6 grams 138.4 grams
Protein 6 grams 24.1 grams
Cook Time
5 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
15
ml
Fish Sauce
can substitute with soy sauce
Fruits
2
piece
Mango
very firm
2
piece
Lime
juice and zest
GrainsCereals
450
g
Rice Noodles
cooked, thin
NutsSeeds
1
handful
Coriander
fresh, stalks included
1
handful
Mint
fresh
45
g
Sesame Seed
toasted
1
to taste
Black Pepper
freshly ground
OilsFats
90
ml
Sunflower Oil
15
ml
Sesame Oil
toasted
Other
30
ml
Honey
clear
Vegetables
175
g
Mangetout
shredded lengthways
6
piece
Spring Onions
very finely sliced
10
g
Ginger
freshly grated

Steps

  • Peel the mangoes and slice them into fine strips.
  • Combine mango, mangetout, spring onions, and cooked noodles in a bowl.
  • Blend lime juice, zest, honey, ginger, coriander, mint, and fish sauce into a paste.
  • Slowly blend in the sunflower oil to create a smooth emulsion.
  • Mix in the sesame oil.
  • Toss the salad with the dressing and top with sesame seeds before serving.