Prep Time: 20 minutes
Cook Time: 3 minutes
Total Time: 23 minutes
- SERVES 2 as a main entree
- 1/2 lb (230 g.) cooked asian noodles (I used fresh broadcut Asian noodles from the deli section of my local supermarket)
- 1 ripe mango, flesh scooped out and cut into thin pieces
- 3 spring onions, sliced or cut into thin strips
- 1 cup cooked shrimp OR fried tofu
- 1/2 red bell pepper, chopped into small pieces or thin strips
- 1/2 medium cucumber, sliced into matchstick-like pieces
- 1/2 cup chopped fresh coriander
- Garnish: extra coriander, extra dried crushed chili, and a handful of fresh basil
- Optional: 1/2 cup dry-roasted cashews
- SWEET CHILI SAUCE DRESSING: (double this recipe if using more than 1/2 lb. noodles)
- 2 cloves garlic, minced
- 1/4 cup fresh-squeezed lime juice (approx. juice of 1 lime)
- 3 Tbsp. soy sauce
- 3 Tbsp. fish sauce (vegetarians substitute 3 more Tbsp. soy sauce)
- 1/2 tsp. dried crushed chili (available in the spice aisle)
- 1/4 to 1/2 tsp. cayenne pepper
- 2-3 Tbsp. brown sugar (to taste)
- 1/2 to 3/4 Tbsp. sesame oil (available in the Asian aisle)
- Briefly boil noodles according to directions on package, or until "al dente" (for fresh noodles, this will only take a few minutes).
- Drain the noodles, and then rinse through with cold water. Set aside to drain again while you prepare other ingredients.
- Stir together all the dressing ingredients. Taste-test for sweet-sour balance (it should taste sweet more than sour, plus be slightly salty to balance with the unsalted noodles). Add more sugar if needed. Add more chili/cayenne if you'd like it spicier (dressing will taste less spicy when mixed with the noodles).
- Place noodles and remaining ingredients (except garnish) in a salad bowl. Drizzle over the dressing and toss well.
- Taste-test the salad, adding more fish sauce if not salty or flavorful enough. (If too salty or sweet, add another generous squeeze of lime juice.)
- Sprinkle with extra chopped coriander, another sprinkle of dried crushed chili, and a handful of fresh basil. If desired, a handful of fresh cashews can also be added. Serve immediately, or refrigerate for later. Eat within 24 hours for the best-tasting noodle salad. ENJOY!
A note about the picture: In Thailand, salads and other dishes are often garnished with fresh flowers. If desired, dress up this salad with a few edible flowers such as pansies (as shown here), violas, nasturtiums, or rose petals. Just rinse with cool water and put through your salad spinner, or gently shake to dry.