Mango Noodle Salad

  • 115g mung bean noodles or rice noodles, rehydrated
  • 1 Fresno chilli, seeds removed, finely sliced
  • 1 mango, peeled and stone removed, diced
  • 170g baby spinach or rocket
  • For the Dressing
  • 60ml rice wine vinegar
  • 3 tbsp sweet chilli sauce
  • 1 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp peanut oil

In a large bowl, toss together salad ingredients, set aside.

Whisk together the dressing ingredients. Taste and adjust flavours if desired. Dress salad just before serving.

Perfect served with Soft Shell Chilli Crabs.

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