Mango Soba Noodle Salad with Cashews
SERVES: 6 DIFFICULTY: Medium
Mango aren’t just for dessert you know! (I didn’t and now know what I’ve been missing out on all this time)
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
1 cup Roasted, salted Cashews (chopped)
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.
STEP TWO:SOBA NOODLES
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.