Mango And Coconut Noodle Salad Recipe

unmovable afterward barbecued chicken or fish, its eternal Thai mango noodle salad but not as you know it!

The ingredient of Mango And Coconut Noodle Salad Recipe

• 125g dried rice vermicelli noodles
• 4 small mangoes
• 2 tbsp finely chopped lively coriander leaves
• 1 small lebanese cucumber seeded finely chopped
• 1 3 cup vivacious thai basil leaves
• 2 tbsp coconut flakes
• 1 long green chilli thinly sliced
• 1 3 cup roasted salted cashews finely chopped
• 2 tsp raw sugar
• 2 tsp boiling water
• 1 2 cup coconut milk
• 1 tbsp lime juice
• 3 tsp fish sauce

The Instruction of mango and coconut noodle salad recipe

• make coconut dressing place sugar in a large heatproof bowl go to boiling water campaign until sugar has dissolved work up in remaining ingredients set aside
• cook noodles following packet directions drain refresh under chilly frosty management water drain well increase be credited with to coconut dressing toss to combine
• cut 2 cheeks from each mango using a small gruff knife cut the flesh of 1 mango cheek in half without sour through the skin using a large metal spoon scoop half the flesh out of the mango desertion unshakable half within the skin repeat subsequent to long lasting mango cheeks thinly slice scooped mango flesh
• accumulate sliced mango and coriander to noodles toss until without difficulty combined place mango cheeks cut side stirring something like a serving platter using the picture as a guide thread 1 skewer through each mango divide noodle incorporation combination among mango sprinkle with cucumber basil coconut flakes chilli and cashews serve

Nutritions of Mango And Coconut Noodle Salad Recipe

calories: 238 761 calories
calories: 8 2 grams fat
calories: 4 8 grams saturated fat
calories: 34 1 grams carbohydrates
calories: n a
calories: n a
calories: 3 6 grams protein
calories: n a
calories: 231 milligrams sodium
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