Yields
8 servings
This salad is bursting with fresh flavours and textures. It hits the spot on a nice summer evening! If you don’t have the pickled ginger – substitute 2 tsp. grated fresh ginger and 1 tsp. of sugar. For a more intense flavour, add more sesame oil. Serve with grilled chicken or fish.
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ingredients
8
oz rice vermicelli noodles (227 g)
2
Tbsp vegetable oil (30 ml)
½
tsp sesame oil (2 ml)
1
red bell pepper, finely sliced
4
green onions, cut on the diagonal
1
clove garlic, finely chopped
1
small fresh green chile, seeded and finely chopped
2
tsp finely chopped pickled ginger (10 ml)
1
juice and grated zest of 1 lime
1
juice and grated zest of 1 orange
3
Tbsp soy sauce (45 ml)
2
Tbsp rice wine vinegar (30 ml)
¼
cup chopped fresh mint (60 ml)
1
tsp chopped fresh coriander (5 ml)
1
small mango, diced
handful handful bean sprouts, for garnish
⅓
cup cashew, chopped for garnish (75 ml)
1
orange, sliced, for garnish, optional
1
lime, sliced, for garnish, optional
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directions
Step 1
Soak noodles in boiling water until tender, about 20 minutes. Do not cook. Drain well. Set aside.
Step 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 orange and lime slices. Serve 8 to 10 servings.