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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.
Prep Time15 minutes
Cook Time15 minutes
Course: lunch, Salad
Keyword: rice noodle salad, rice vermicelli, tahini dressing
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.