Hot & Sour Mango Salad | Abel & Cole
Hot & Sour Mango Salad
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Prep: 20 mins
Cook: 10 mins
tasting notes: shreds of sweet mango intertwined with tender udon noodles and dressed in a hot and sour dress, coriander, lime, chilli
This recipe is a:
493 kcal
(per portion)
Ingredients you'll need
From your kitchen
  • 1 tbsp olive oil
  • Sea salt
Step by step this way
  • 1.

    Bring a large pan of water to the boil When it's boiling, add the noodles and simmer for 8 mins till the noodles are tender but still with a little bite.

  • 2.

    Whilst the noodles are cooking, zest and juice the limes into a large bowl. Add the caster sugar. Finely chop the chilli, flicking out the seeds for less heat, or leaving them in for a kick. Add 1 tbsp olive oil and a large pinch of salt. Whisk together and set to one side.

  • 3.

    Place a small frying pan on the heat for a couple of mins, then add the peanuts. Toast for 2-3 mins, shaking the pan regularly to stop them burning. Tip them into a small bowl when they are golden on most

  • 4.

    sides. Check the noodles. If they are cooked, drain them and rinse them in cold water and set to one side.

  • 5.

    Peel the skin from the mango. Slice the flesh away from the stone. Cut the flesh into thin strips and place in to the bowl with the dressing.

  • 6.

    Trim and peel the carrot. Cut the carrots into thin slices. Then cut the slices into thin matchsticks. Place them into the bowl with the mango and dressing.Finely chop the coriander stalks and place into the bowl.

  • 7.

    Add the cooled and drained noodles to the bowl and toss everything together to distribute the mango and dressing through the noodles.

  • 8.

    Tip the peanuts onto a chopping board and chop them as finely as possible. Or whizz them for a few seconds in a food processor till finely chopped but not a powder.

  • 9.

    Using tongs or a couple of forks, divide the mango noodle salad between a couple of plates. Scatter over the chopped peanuts and tear over the coriander leaves.

  • Tip

    Oodles of noodles
    We've sent you a few more noodles than you'll need for this recipe. Keep them (uncooked) in a cool dry place and serve alongside your favourite stirfry or add to an Asian vegetable broth

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