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Mango and mangetout noodle salad

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Saturday Kitchen

Method


  1. Peel the mangoes and then slice into fine strips. Tip into a bowl with the mangetout, spring onions and cooked noodles.

  2. Pour the lime juice and zest, honey, ginger and fish sauce (if using) into a blender, add the coriander and the mint and blend to form a smooth paste.

  3. Next slowly add the sunflower oil through the feeder, with the motor running, to form a smooth emulsion. Finally add the in the sesame oil.

  4. Toss the salad with the dressing and sprinkle with the sesame seeds just before serving.

Ingredients

  • 450g/1lb cooked noodles (shop bought, cooked are fine otherwise use thin rice noodles)
  • 2 mangoes, very firm
  • 175g/6oz mangetout, shredded lengthways
  • 6 spring onions, very finely sliced
  • handful fresh coriander (stalks are fine here)
  • handful fresh mint
  • 2 limes, juice and zest
  • 2 tbsp clear honey
  • 2 tsp freshly grated ginger
  • 1 tbsp fish sauce or soy sauce (optional)
  • 6 tbsp sunflower oil
  • 1 tbsp toasted sesame oil
  • 3 tbsp toasted sesame seed
  • freshly ground black pepper

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