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Rice Noodle Salad With Mint, Mango & Cashews

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“Thai rice noodle salad. A nice mix of textures and flavours.”
READY IN:
30mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak noodles in boiling water until tender, about 20 minutes. Do not cook. Drain well. Set aside.
  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 the orange and lime slices.

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