Asian Cold Noodle Salad with Mango and Pickled Vegetables

Refreshing flavors of mint, basil, cilantro and mango combined with crisp veggies make this fresh noodle salad a delight.

  • Servings
    4
  • Prep Time
    15 Min
  • Cook Time
    20 Min

Cooking Directions

Pickled Vegetables:

  • Toss everything into a bowl or container and allow to the vegetables to marinate in the fridge for 15-20 minutes.

Salad:

  • Remove the vegetables from the marinade and reserve the marinade. Mix the vegetables with the noodles, mango, bell pepper, chili, and herbs.
  • In a small bowl, mix about 2 tablespoons of the reserved marinade with the chili sauce and sesame oil. Toss with the noodles and vegetables.

Assembly:

  • Top with the peanuts and additional herbs, if desired.

This recipe created by Abbey's Kitchen.

In this Recipe

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Ingredients

  • 1 pkg. House Foods Tofu Shirataki Fettuccini noodles, rinsed, cut into smaller pieces and dried
  • 1 mango, sliced into julienne
  • 1 bell pepper, sliced into thin julienne
  • 1 small red chili, finely sliced and seeded
  • 2 Tbsp. mint leaves, roughly chopped
  • ¼ cup basil leaves, roughly chopped
  • ¼ cup cilantro leaves, roughly chopped
  • 2 Tbsp. sweet chili sauce
  • ½ tsp. sesame oil
  • 2 Tbsp. roasted peanuts, finely chopped

Pickled Vegetables:

  • ¼ cup lime juice
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. coconut sugar
  • 2 radish, sliced thinly on a mandoline
  • 1 English cucumber, sliced thinly on a mandolin
  • 2 carrots, sliced thinly on a mandoline

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