Mango Soba Noodle Salad with Cashews

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Mango Soba Noodle Salad with Cashews 542a2adefbc0335c3026a8cb_soba.png

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540g Hakubaku soba noodles
2 large Ripe mango (peeled, cut into cubes)
2 small Red Thai chillies (deseeded, finely chopped)
3 cloves Garlic (crushed)
1 large Red bell pepper (chopped)
1 cup Fresh mint (chopped)
1 cup Fresh basil (chopped)
3tbsp Lime juice
Lime zest (from 1 lime) & lime wedges (for garnish)
1tbsp Peanut oil
180ml Rice wine vinegar
60gm Sugar
1/2tsp Salt
1 cup Roasted, salted Cashews (chopped)

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Recipe By: Hakubaku

Serves 6 adults


Mango aren't just for dessert you know! (I didn't and now know what I've been missing out on all this time)


In a small saucepan, over medium heat, place the rice wine vinegar, sugar and salt, stirring until sugar and salt dissolve (about 1-2 minutes).
Stir in the garlic and chilli.
Remove from heat and allow to cool.
When cooled , add the peanut oil, lime juice and zest, mixing well to combine.
Set aside.

Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then place in a large bowl.
Add the dressing and toss gently to combine.

To the noodles, add the mango, basil, mint and bell pepper, tossing gently to combine.

Divide between 6 serving plates.
Sprinkle with the chopped cashews and garnish with lime wedges.

NOTE: You can make this salad ahead of time and chill it in the fridge, but make sure that the mint, basil and cashews are not added until just before serving.