Rice Noodle Salad With Mango

Ingredients

• Rice noodles

  Dry

  6 oz or 170g

• Carrots

  Raw

  1 medium or 61g

• Cucumber

  With peel, raw

  ¼ cucumber or 75g

• Mangos

  Raw

  ½ fruit without refuse or 104g

• Onions

  Young green, tops only

  3 stalk or 36g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

• Chili Lime Dressing (Trader Ming)

  salad dressing - Trader Joe's

  2 oz or 57g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Peanuts

  All types, raw

  ¼ cup or 37g

Directions

1. Soak the noodles in boiling water for 5 minutes, then drain and set aside in a large bowl.
2. Prepare the vegetables - cut the carrot and cucumber into fine matchsticks, slice the spring onions thinly and diagonally, peel and chop the mango into small slices, finely chop the coriander stalks (setting aside the leaves for later), and finally, finely chop the chili.
3. Add the vegetables, mango, coriander and chili to the noodles. Pour over the dressing (taste after 4 tbsp - you may need more, you may not), then add the soy sauce. Toss everything together until fully combined.
4. Plate up and sprinkle over the crushed peanuts.  Enjoy!

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