Thai mango salad noodles // Guest blogger: Feast with Sophie
Hello lovelies, it is time for the third guest post in my little guest blogging series that will be on the blog weekly while I am on vacation here in LA. This time I have the honor of having Sophie from the blog Feast with Sophie stop by and share one of her favourite recipes. Make sure to check out her blog for more amazing recipes!
Hello everyone! My name is Sophie and I share my favourite vegetarian recipes over on my blog, Feast with Sophie. I’m a 26-year-old Canadian currently living in the beautiful Netherlands. Although I’m a freelance editor by day, my real passion is and always has been food – and all things related to it! I love to experiment in the kitchen and always get inspired by fresh produce or new-to-me flavour combinations. I’m so grateful to Signe for having me on her gorgeous blog and I’m really excited to share one of my favourite easy recipes with you all!
These Thai mango salad noodles were inspired partly by the mango salad at my favourite Thai diner in Toronto, and partly by my love of carbs in noodle form. The mango and the dressing both bring tons of freshness to the dish, while the addition of the peanuts and the noodles makes this a hearty and satisfying meal. I’ve built the salad component to copy the one at the diner, but you could easily swap in whatever you like – cashew, cucumber, bean sprouts… the world is your oyster! And by the by: this is the sort of dish that just keeps getting better the longer it sits. So if you’re looking for something you can make in a big batch to take to work or school for a few days, these noodles are a great option.
2 underripe mangos, in thin strips*
1 red bell pepper, in thin strips
1 large red onion, thinly sliced
3/4 cup (a big handful) shelled peanuts
350 g (4 portions) dry soba noodles
Handful of fresh coriander/cilantro
Red chilli pepper, optional
*in my opinion the slight sourness of underripe mango is perfect in mango salad, but obviously if you prefer sweet, juicy mangos, or if you know that you don’t digest underripe fruit very well, go for ripe ones!
For the dressing
- Dissolve the sugar in the soya sauce – either over a stove or in the microwave – and let cool slightly.
- Whisk in the lime juice and set aside until ready to toss.
For the salad
- While you bring your water to a boil for the noodles, toast the peanuts on the stove in a pan over a medium-high heat. Keep a close eye on them as they can quickly burn. Once toasted, transfer to a small bowl or plate and set aside.
- Prepare the soba noodles according to the package instructions – usually about 5-6 minutes. Drain and rinse. (You don’t necessarily need to rinse but I like to because otherwise they become a sticky tangled mess and are very difficult to work with! And I don’t find that rinsing them affects their ability to absorb dressing.)
- In a large bowl, toss your prepped mango, bell pepper, onion, and chilli pepper (if using) with the noodles.
- Pour the dressing into the bowl and toss well to coat.
- Immediately before serving, throw in the peanuts and coriander. You can also sprinkle them over each individual portion if you prefer. Enjoy!
The dressing is adapted from this recipe (the vegetarian version). Because soya sauce lacks the funky flavour of fish sauce, I find that adding just a bit more lime juice than the original recipe calls for really brings the dish to life and gives it a bit of a punchy kick.