Noodle, Pea and Mango Salad
4 servings
30 minutes
Noodle salad with peas and mango is a vibrant dish of Pan-Asian cuisine that combines the freshness of fruits, the lightness of noodles, and the spiciness of the dressing. Inspired by Eastern traditions, this salad brings together the sweet juiciness of mango, crunchy pea pods, and delicate rice noodles to create a harmony of textures and flavors. The lime-honey-ginger-soy sauce dressing adds a sweet-sour note that enhances the flavor nuances of the ingredients. Cilantro and mint add freshness while sesame oil and seeds provide a subtle nutty aroma. The dish is perfect for a light dinner or refreshing summer snack. Served chilled and garnished with toasted sesame seeds for crunch and a finishing touch.
1
Peel the mango, cut it into long thin strips, mix with sliced pea pods, very thin strips of green onion, and cooked noodles.
- Mango: 2 pieces
- Chard (mangold): 175 g
- Spring onion: 6 stems
- Rice noodles: 150 g
2
Make the dressing: blend lime juice and zest, honey, grated ginger, and soy sauce in a blender, add cilantro and mint, and blend into a smooth paste.
- Lime: 2 pieces
- Liquid honey: 2 tablespoons
- Ginger root: 15 g
- Soy sauce: 1 tablespoon
- Cilantro (coriander leaves): pinch
- Mint leaves: pinch
3
Without turning off the blender, gradually pour in the sunflower oil and mix in the sesame oil into the prepared emulsion.
- Sunflower oil: 90 ml
- Sesame oil: 1 tablespoon
4
Dress the salad, season with freshly ground pepper, and serve sprinkled with toasted sesame.
- Freshly ground black pepper: to taste
- Sesame seeds: 3 tablespoons
