Mangetout, chilli and rice noodle salad
By Phil Vickery
From Ready Steady Cook
Ingredients
- 250g/9 oz thin rice noodles
- 100²µ/3Β½΄Η³ϊ mangetout, sliced into thin strips
- Β½ red chilli, seeds removed, finely chopped
- 2 limes, juice only
- 2 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp caster sugar
- 2 tsp balsamic vinegar
- ΒΌ mango, peeled and chopped
- 1 tsp olive oil
Method
Cook the rice noodles according to the packet instructions and drain.
Add the strips of mangetout and chilli to the noodles.
Whisk together the lime juice, sesame oil, soy sauce, caster sugar and balsamic vinegar and stir through the noodles, then mix in the mango.
To serve, pile onto a plate and drizzle with the olive oil.
