RICE NOODLE SALAD WITH MANGO AND MUSHROOMS
This rice noodle salad is light, colorful, and full of fresh texture and flavour. Soft vermicelli noodles are tossed with a creamy tahini dressing, then assembled with crunchy red cabbage, mango,julienned carrots, and crispy oyster mushrooms. It’s quick to prepare, satisfying yet refreshing, and perfect for a vibrant healthy lunch.
Servings: 2
Ingredients
For the salad:
- 120 g 4oz rice vermicelli noodles
- 1 cup thinly shaved red cabbage
- 1 mango peeled and cubed
- 1 carrot peeled and julienned
For the mushrooms:
- 200 g oyster mushrooms torn or cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp sesame oil
For the dressing:
- 2 tbsp tahini use less if your tahini is not as runny
- 2 tsp rice vinegar
- 1 tbsp soy sauce
- 2 tsp toasted sesame oil
- 3 –4 tbsp warm water add gradually until pourable (depending on the thickness of your tahini)
- 1 tsp maple syrup if you want sweeter balance optional
- ½ tsp grated ginger if you want a kick optional
For garnish:
- Fresh basil leaves and/or cilantro
- 1 stalk spring onion finely chopped
- 1 red chili thinly sliced (optional)
- 1 –2 tsp toasted sesame seeds
Instructions
- Toss mushrooms with olive oil, soy sauce, and sesame oil. Air-fry or roast in a pan for around 15 minutes until edges are crispy, turning them a few times.
- Place rice vermicelli in a heatproof bowl and pour boiling water over to cover. Let sit for 2-3 minutes until soft, stir, then drain well and rinse with cold water.
- In the (still) warm bowl, whisk tahini, rice vinegar, soy sauce, and sesame oil. Add 2 tbsp warm water, whisk, then add more (up to 4 tbsp) until the dressing is smooth and pourable. Taste and adjust: add a little sugar/maple if too tangy, or more soy if it needs salt.
- Put the drained noodles in the center of the bowl on top of the dressing.
- Arrange cabbage, mango, carrot, and crispy mushrooms around the noodles. Garnish with herbs, spring onion, chili, and sesame seeds. Mix well and enjoy.