Rice Noodle Salad With Mint, Mango & Cashews

Thai rice noodle salad. A nice mix of textures and flavours.

• Ready In: 30 mins
• Serves: 8-10

Ingredients

• 8  ounces  rice vermicelli (227g)
• 2  tablespoons  vegetable oil (30ml)
• 1⁄2 teaspoon  sesame oil (2 ml)
• 1  red bell pepper, finely sliced
• 4  green onions, cut on the diagonal
• 1  garlic clove, finely chopped
• 1  small fresh green chile, seeded and finely chopped
• 2  teaspoons pickled ginger, chopped (10ml)
• 1  lime, juice and zest of
• 1  orange, juice and zest of
• 3  tablespoons soy sauce
• 2  tablespoons  rice wine vinegar
• 1⁄4 cup  chopped of fresh mint
• 1  teaspoon  chopped fresh coriander
• 1  small mango, diced
•  bean sprouts, for garnish
• 1⁄3 cup cashews, chopped, for garnish (optional)
• 1  orange, sliced for garnish
• 1  lime, sliced, for garnish

Directions

1. Soak noodles in boiling water until tender, about 20 minutes. Do not cook. Drain well. Set aside.
2. In a large bowl, add vegetable oil, sesame oil, red pepper, green onion, garlic, chile, pickled ginger, juice and zest of both the lime and orange, soy sauce, rice wine vinegar and mint. Stir to combine well. Add the noodle and toss to coat well. Add the mango and toss. Sprinkle with sprouts and cashews. Garnish with the orange and lime slices.