Rice Noodle Salad With Mint, Mango & Cashews Recipe

Name: Rice Noodle Salad With Mint, Mango & Cashews
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces rice vermicelli (227g); 2 tablespoons vegetable oil (30ml); ½ teaspoon sesame oil (2 ml); 1 red bell pepper, finely sliced; 4 green onions, cut on the diagonal; 1 garlic clove, finely chopped; 1 small fresh green chile, seeded and finely chopped; 2 teaspoons pickled ginger, chopped (10ml); 1 lime, juice and zest of; 1 orange, juice and zest of; 3 tablespoons soy sauce; 2 tablespoons rice wine vinegar; ¼ cup chopped of fresh mint; 1 teaspoon chopped fresh coriander; 1 small mango, diced; bean sprouts, for garnish; ⅓ cup cashews, chopped, for garnish (optional); 1 orange, sliced for garnish; 1 lime, sliced, for garnish

Servings: persons

8 ounces rice vermicelli (227g)
2 tablespoons vegetable oil (30ml)
½ teaspoon sesame oil (2 ml)
1 red bell pepper, finely sliced
4 green onions, cut on the diagonal
1 garlic clove, finely chopped
1 small fresh green chile, seeded and finely chopped
2 teaspoons pickled ginger, chopped (10ml)
1 lime, juice and zest of
1 orange, juice and zest of
3 tablespoons soy sauce
2 tablespoons rice wine vinegar
¼ cup chopped of fresh mint
1 teaspoon chopped fresh coriander
1 small mango, diced
bean sprouts, for garnish
⅓ cup cashews, chopped, for garnish (optional)
1 orange, sliced for garnish
1 lime, sliced, for garnish

1
Soak noodles in boiling water until tender, about 20 minutes.
2
Do not cook.
3
Drain well.
4
Set aside.
5
In a large bowl, add vegetable oil, sesame oil, red pepper, green onion, garlic, chile, pickled ginger, juice and zest of both the lime and orange, soy sauce, rice wine vinegar and mint.
6
Stir to combine well.
7
Add the noodle and toss to coat well.
8
Add the mango and toss.
9
Sprinkle with sprouts and cashews.
10
Garnish with the orange and lime slices.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 ounces rice vermicelli (227g), 2 tablespoons vegetable oil (30ml), ½ teaspoon sesame oil (2 ml), 1 red bell pepper, finely sliced, and more.

Yes, Rice Noodle Salad With Mint, Mango & Cashews falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Rice Noodle Salad With Mint, Mango & Cashews

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions