4 Servings 5 min Cook
6 Oz Rice Noodles
1 Medium Carrots
1/4 Cucumber (8-1/4") Cucumber
1/2 Fruit without refuse Mangos
3 Stalk Onions
1 Cup Fresh Cilantro
1 Pepper Red Peppers
2 Oz Chili Lime Dressing (Trader Ming)
1 Tbsp Soy Sauce
1/4 Cup Peanuts
Soak the noodles in boiling water for 5 minutes, then drain and set aside in a large bowl.
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.
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.
Plate up and sprinkle over the crushed peanuts.