Name: Chicken and mango noodle salad
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: asian
Ingredients: 200g dried rice-stick noodles; 750.00 ml shredded cooked chicken (see note); 2 mangoes, thinly sliced; 2 red capsicums, thinly sliced; 1/2 small red onion, thinly sliced; 1/2 x 250g packet beansprouts, trimmed; 187.50 ml fresh coriander sprigs; 62.50 ml fried shallots; 173.25 gm lime juice; 76.25 gm fish sauce; 32.00 gm brown sugar; 2 long green chillies, finely chopped

Chicken and mango noodle salad

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Prep Time:
30 minutes

Cook Time:

Total Time:
30 minutes

Try a refreshing no-cook chicken noodle salad for a cool summer meal.

Ingredients:

200g dried rice-stick noodles
750.00 ml shredded cooked chicken (see note)
2 mangoes, thinly sliced
2 red capsicums, thinly sliced
1/2 small red onion, thinly sliced
1/2 x 250g packet beansprouts, trimmed
187.50 ml fresh coriander sprigs
62.50 ml fried shallots
173.25 gm lime juice
76.25 gm fish sauce
32.00 gm brown sugar
2 long green chillies, finely chopped

Instructions:

In a spacious heatproof bowl, place the noodles and cover them with boiling water. Let them stand for 8 minutes until tender, then drain and return to the bowl.
Mix lime juice, fish sauce, sugar, and chilies together in a small bowl until the sugar completely dissolves to create the dressing.
Combine juicy barbecued chicken, sweet mango, crunchy capsicum, zesty red onion, and flavorful dressing with noodles. Mix until fully blended. Toss in fresh beansprouts and fragrant coriander. Distribute evenly among 4 bowls. Sprinkle with crispy fried shallots. Serve promptly for optimal enjoyment.

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