Refreshing Rice Noodle Salad with Mango and Snow Peas

June 14, 2012

This rice noodle salad with mango and snow peas is a refreshing summertime meal. When it's hot outside, the last thing you want to cook a meal that keeps you in front of the stove. This salad is inspired by the flavors of Thailand with a simple dressing made from fish sauce, honey, lime, and chili flakes. Rice noodles are tossed with the dressing along with sweet mangoes, cashews, snow peas, and plenty of cilantro. You should be able to find rice noodles in the Asian section at your local grocery store. If not, try an Asian market or online. Rice noodle salad mango and snow peas is also great served with shrimp or cubes of grilled tofu.

Ingredients:

For the dressing:

1 tablespoon fish sauce

2 tablespoons honey (can substitute agave)

juice of 1 1/2 limes

generous pinch of dried chilli flakes

For the salad:

150 grams rice noodles

1 cup snow peas, sliced finely

2 ripe mangoes, cut into fine pieces lengthways

1 tablespoon fresh mint, sliced finely

2 tablespoons fresh coriander, sliced finely

1/2 cup cashew nuts, toasted

salt and pepper to taste

Directions:

Combine the dressing ingredients and store in the refrigerator.

Cook the rice noodles according to packet instructions. Drain and set aside. Blanch the snow peas in salted boiling water for about three minutes. It should remain crunchy and have a vibrant green color.

Combine all the salad ingredients together, except nuts. Pour over the dressing and toss gently. Taste a bit and adjust seasoning. Cover and refrigerate for at least half an hour.

Serve in individual plates or bowls garnished with toasted nuts.