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Spicy Green Mango Noodle Salad With Smoked Fish & Thai Flavors

Prep Time
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Cook Time
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Calories
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Servings
2

*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.

Recipe by Chef Mikel Anthony with Chef’s Roll

Ingredients

  • 1/4 cup rice wine vinegar
  • 2 tbsp water
  • 3 sliced Thai chillies
  • 2 green (under ripe) small mangos
  • 8 cherry tomatoes
  • 10 mint leaves
  • 1/4 cup toasted peanuts
  • 1/4 cup fish sauce
  • 1 tsp sugar
  • 2 cloves garlic
  • 8 oz smoked fish
  • 1 Persian cucumber
  • 10 Thai basil leaves
  • Ripe mango balls

Instructions

  1. Whisk together vinegar, fish sauce, water and sugar.
  2. Add in Thai chili and garlic and let sit 20 minutes to overnight for flavors to develop.
  3. Gently toss everything together.
  4. Using tongs, divide into 2 bowls and serve.
Categories: Lunch & Dinner, Salads
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