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mango noodle salad

Mango Thai Noodle Salad Recipe

Mango Thai Noodle Salad is a vibrant, refreshing dish combining tender rice noodles, juicy mango, crunchy vegetables, fresh herbs, and roasted cashews with a zesty sesame-ginger dressing. This colourful, flavour-packed salad is perfect for a quick lunch, light dinner, picnic, or summer gathering.
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Prep Time 25 minutes
Cook Time 4 minutes
Course Dinner, Lunch, Salad, Side Dish
Cuisine Asian-Inspired, Thai-Inspired
Servings 6 People
Calories 350 kcal

Equipment

  • 1 Large Saucepan:
  • 1 Large Mixing Bowl
  • 1 Small Mixing Bowl
  • 1 Sharp Chef’s Knife
  • 1 Chopping Board
  • 1 Whisk
  • 1 Colander:
  • 1 Serving Tongs

Ingredients
  

For The Noodle Salad

  • - 300 g Rice Noodles
  • - 2 Large Ripe Mangoes
  • - 1 Large Red Pepper
  • - 2 Cups Finely Shredded Cabbage
  • - 150 g Mangetout Or Snow Peas
  • - ½ Cup Fresh Coriander
  • - ½ Cup Fresh Mint
  • - ¼ Cup Thai Basil Or Regular Basil
  • - 60 g Roasted Cashews Or Peanuts
  • - 1 Fresh Red Chilli
  • - 2 Spring Onions

For The Sesame-Ginger Dressing

  • - 4 Tablespoons Sesame Oil
  • - 4 Tablespoons Rice Vinegar
  • - 4 Tablespoons Light Soy Sauce
  • - 2 Tablespoons Tahini
  • - 2 Tablespoons Honey
  • - 1½ Tablespoons Fresh Ginger
  • - 2 Garlic Cloves
  • - 1 Teaspoon Fresh Lime Juice
  • - ½ Teaspoon Chilli Flakes
  • - ¼ Teaspoon Fine Salt

Instructions
 

Step 1: Prepare The Rice Noodles

  • - Bring a large saucepan of water to the boil.
  • - Add the rice noodles and cook according to the packet instructions, usually for around 2–4 minutes, depending on their thickness.
  • - Avoid overcooking, as soft noodles can become sticky and break when tossed.
  • - Drain the noodles immediately in a colander.
  • - Rinse them under cold running water until completely cool.
  • - Allow them to drain thoroughly so excess water does not dilute the dressing.
  • - Toss the cooled noodles gently with a teaspoon of sesame oil if they seem particularly sticky.

Step 2: Prepare The Mango

  • - Peel the mangoes carefully.
  • - Cut the flesh away from the stone.
  • - Dice the mango into bite-sized cubes or slice it into thin strips.
  • - Choose mangoes that are relatively firm rather than extremely soft.
  • - Set aside while preparing the remaining ingredients.

Step 3: Prepare The Vegetables And Herbs

  • - Wash the red pepper, cabbage, mangetout, spring onions and fresh herbs.
  • - Thinly slice the red pepper into strips.
  • - Shred the cabbage finely so it blends easily with the noodles.
  • - Slice the mangetout into bite-sized pieces.
  • - Chop the coriander and mint.
  • - Tear or roughly chop the basil.
  • - Thinly slice the spring onions.
  • - Slice the chilli finely if using.

Step 4: Make The Sesame-Ginger Dressing

  • - Add the sesame oil, rice vinegar, soy sauce, tahini and honey to a small mixing bowl.
  • - Add the grated ginger and minced garlic.
  • - Pour in the fresh lime juice.
  • - Sprinkle in the chilli flakes.
  • - Whisk vigorously until the tahini is incorporated and the dressing looks smooth.
  • - Taste and adjust with more lime juice for sharpness, honey for sweetness or chilli for heat.
  • - If the dressing tastes slightly strong, remember that the noodles and vegetables will mellow its flavour.

Step 5: Assemble The Salad

  • - Place the cooled rice noodles in a large mixing bowl.
  • - Add the shredded cabbage, red pepper and mangetout.
  • - Gently add the mango pieces.
  • - Scatter over the coriander, mint, basil and spring onions.
  • - Add the chopped cashews or peanuts.
  • - Pour approximately three-quarters of the dressing over the mixture.
  • - Use serving tongs to lift and fold the ingredients together.
  • - Continue tossing until the noodles are evenly coated.

Step 6: Taste And Finish

  • - Taste a small portion of the salad.
  • - Add the remaining dressing if needed.
  • - Add extra lime juice if the flavours need more brightness.
  • - Add a little chilli if you prefer more heat.
  • - Sprinkle over additional chopped nuts and fresh herbs.
  • - Allow the Mango Thai Noodle Salad to rest for approximately 5–10 minutes before serving.

Notes

  • 🥭 Recipe: Mango Thai Noodle Salad
  • 🍽️ Serves: 6
  • ⏱️ Prep Time: 25 minutes
  • 🔥 Cook Time: 4 minutes
  • ⏰ Total Time: About 30 minutes
  • 🌏 Cuisine: Thai-Inspired
  • 🥗 Course: Lunch, Dinner Or Side Dish
  • 🌶️ Difficulty: Easy
  • 🍜 Main Ingredient: Rice Noodles
  • 🥭 Featured Ingredient: Fresh Ripe Mango
  • 🥣 Dressing: Sesame-Ginger, Lime And Soy Dressing
  • 🌿 Flavour: Fresh, Sweet, Tangy, Savoury And Nutty
  • ✨ Best Tip: Cool and drain the noodles thoroughly before tossing so the dressing coats them properly without becoming watery.
  • 🧊 Storage: Refrigerate in an airtight container and enjoy within 2–3 days for the best texture.
  • 🍽️ Serving: Serve cool or at room temperature with extra fresh herbs, roasted nuts, and lime wedges.
Keyword Mango Thai Noodle Salad