Spicy green mango noodle salad with smoked fish, tomato, cucumber, fish sauce, vinegar, Thai basil, Thai chili, and mint.
SERVINGS: 2 lunch entrée salads
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mangos and FOH.
Mango Noodle Salad
INGREDIENTS
- 1¼ cup Rice wine vinegar
- ¼ cup Fish sauce
- 2 tbsp. Water
- 1 tsp. Sugar
- 3 ea. Sliced Thai chilies
- 2 cloves Garlic, finely chopped
- 2 ea. Green (under ripe) small mangos, spiralized* or julienne cut
- 8 oz. Smoked fish
- 8 ea. Cherry tomatoes, halved
- 1 ea. Persian cucumber, thinly sliced
- 10 ea. Mint leaves, small or torn
- 10 ea. Thai basil leaves, small or torn
- ¼ cup Toasted peanuts
- Ripe mango balls, for garnish
METHOD
- Whisk together vinegar, fish sauce, water and sugar. Add in Thai chili and garlic and let sit 20 minutes to overnight for flavors to develop.
- Gently toss everything together. Using tongs, divide into 2 bowls and serve.
*To spiralize green mangos: Use an apple slicer or blender attachment. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually “peel” the outside if you continue to start and stop. Spiralize green mangos up to 3 hours in advance of service to maintain quality of the noodle
