Mango Noodle Salad Recipes

Steps:

• In a large bowl, toss together the noodles, spinach, chiles and mango and set aside.
• Whisk together the vinegar, chili sauce, fish sauce, lime juice and peanut oil. Taste and adjust flavors if desired. Dress the salad just before serving.

Steps:

• Put the noodles in a heatproof bowl, cover with boiling water and leave for 15 mins to soften. Meanwhile, combine the lime juice, fish sauce, honey and sesame oil in a small bowl and whisk together.
• Drain and rinse the noodles briefly under cold water. Drain again and tip into a large bowl along with the remaining ingredients, except the lime wedges. Pour over the dressing and toss together with seasoning to taste. Divide between four plates and serve with the lime wedges on the side, if you like.

Steps:

• Put the noodles in a large heatproof bowl and cover with boiling water. Leave to stand for 3 mins or according to pack instructions. Drain in a large sieve, rinse with cold water, then drain well. Tip the noodles into a large salad bowl or deep platter and add the carrot.
• In a small bowl or jug, mix together the lime juice and the fish sauce. Stir in the chilli and herbs, pour half of the dressing over the noodles and carrot, then toss together.
• Pile the mango and prawns on top, drizzle with the remaining dressing, then scatter over the crushed peanuts to serve.

Steps:

• Slice the tempeh into 7mm-thick slices and arrange in a single layer on a baking tray. Mix together 2 tbsp sesame oil, 3 tbsp soy sauce and the ginger in a bowl, then pour it over the tempeh. Get your hands in and gently coat the tempeh all over. Cover and set aside to marinate for at least 30 mins, preferably 2 hrs.
• Meanwhile, boil the kettle. Pop the noodles in a bowl and pour over enough just-boiled water to cover. Set aside for 10 mins, then drain and rinse under cold water. Tip into a bowl of ice-cold water and set aside.
• Heat a large frying pan and toast the coconut flakes until golden brown, then transfer to a bowl. Pour sunflower oil into the same pan, to about 5mm deep. Once hot, fry half the shallots, keeping the other half raw for the salad. It is best to fry in batches until golden brown and crisp - if you overcrowd the pan, the shallots won't crisp up. Remove using a slotted spoon, drain on kitchen paper and sprinkle with salt.
• To make a dressing, zest 2 of the limes and mix with the juice, the remaining soy sauce and sesame oil, 1 tbsp honey, the chillies and garlic. Cut the peel and pith from the 3 remaining limes, then segment each one and set aside.
• Heat 1 tbsp sunflower oil in a frying pan. Fry the marinated tempeh over a medium- high heat for 2-3 mins each side until well browned. You'll need to do this in batches, adding more oil if needed. Remove to a plate. Spoon 2 tbsp honey into the pan, let it melt and start to bubble. Add half the fried tempeh slices, turn to coat in the honey, and cook for about 2 mins each side until dark and sticky. Repeat with the remaining honey and tempeh. Leave to cool.
• When ready to serve, drain the noodles really well and combine with the raw shallots, lime segments, mango, cucumber, radishes, and coriander. Divide the salad among the plates and arrange the tempeh slices on top, tearing a few of them in half. Drizzle 1 tbsp of the dressing over each plate and scatter with some toasted coconut and crispy shallots. Serve the extra dressing, coconut, crispy shallots and any tempeh in bowls on the table, letting everyone help themselves.