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Black Bean, Mango + Rice Noodle Salad
A cold noodle salad really hits the spot for something FRESH + ZINGY, but also something with a lot of substance that’s gonna leave you satisfied. With a fresh dish like this, it's key to get quality ingredients - so make sure you can get the ripest mango you can find. Throw in some extra veggies such as sugar snap peas or grated carrot, if you have those to hand.
Serve with some juicy chilli prawns, if that's more your style!
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TAKES
Black Bean, Mango + Rice Noodle Salad
Rated 4.7 stars by 3 users
Servings
3-4
Cook Time
15 minutes
Author:
Bold Bean Co.
A cold noodle salad really hits the spot for something FRESH + ZINGY, but also something with a lot of substance that’s gonna leave you satisfied. With a fresh dish like this, it's key to get quality ingredients - so make sure you can get the ripest mango you can find. Throw in some extra veggies such as sugar snap peas or grated carrot, if you have those to hand.
Serve with some juicy chilli prawns, if that's more your style!
Ingredients
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100g peanuts
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½ large cucumber
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200g flat rice noodles (roughly 3 nests)
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2 tsp sesame oil
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½ large ripe mango, de-stoned, peeled and roughly chopped (roughly 250g)
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10g fresh mint, roughly chopped
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15g fresh coriander, roughly chopped
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1 jar Queen Black Beans, drained + rinsed
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1 small red chilli, finely sliced
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50g edamame beans (optional)
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Chilli oil, to serve
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Crispy onions, to serve (optional)
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1 heaped tbsp white or brown miso
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2 tbsp light soy sauce
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1 tbsp sesame oil
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1 tsp honey
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The juice of 1 lime, plus extra wedges to serve
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200g prawns with chilli sauce
Dressing
Optional Serving Suggestions
Directions
Toast the peanuts in a dry pan for a couple of minutes until golden. Set aside.
Using a rolling pin or flat blade of a knife, smack the cucumber until it splits, then slice into rough chunks. Let them sit whilst you finish the prep.
Boil the kettle, then pour this water over the noodles in a heatproof bowl. Let them soak for 3 minutes, then drain them in a colander and toss them with a little sesame oil to prevent them sticking together
Add all of the dressing ingredients to a small bowl and mix well to combine.
Add the noodles, cucumber, mango, chilli, beans, edamame (if using) half of the peanuts and most of the herbs (leaving some for garnish) to a large bowl and pour over the dressing. Toss well to combine.
Plate up the noodles, top with extra peanuts, herbs, a drizzle of crispy chilli oil and crispy onions. Serve with chilli prawns for that something extra, if you fancy.
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