Page 20 - PowerPoint Presentation

Noodle Salad with Mango

Ingredients Method

200 g rice vermicelli Soak the noodles in boiling water for 5
1 carrots minutes, then drain and set aside in a large
1/4 cucumber bowl.
1/2 mango Prepare the vegetables - cut the carrot and
3 spring onions cucumber into fine matchsticks, slice the spring
1 bunch fresh coriander onions thinly and diagonally, peel and chop the
1 red chili peppers (seeds removed) mango into small slices, finely chop the
coriander stalks (setting aside the leaves for
5 tablespoons chillies (lime & coriander later), and finally, finely chop the chilli.
salad dressing)
1 tablespoon light soy sauce Add the vegetables, mango, coriander and chilli
40 g dry roast peanuts (crushed or to the noodles. Pour over the dressing (taste
after 4 tablespoons - you may need more, you
roughly chopped) may not), then add the soy sauce. Toss
everything together until fully combined.
Plate up and sprinkle over the crushed peanuts.
Enjoy!