Mango And Coconut Noodle Salad Recipe
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unmovable afterward barbecued chicken or fish, its eternal Thai mango noodle salad but not as you know it!
The ingredient of Mango And Coconut Noodle Salad Recipe
- 125g dried rice vermicelli noodles
- 4 small mangoes
- 2 tbsp finely chopped lively coriander leaves
- 1 small lebanese cucumber seeded finely chopped
- 1 3 cup vivacious thai basil leaves
- 2 tbsp coconut flakes
- 1 long green chilli thinly sliced
- 1 3 cup roasted salted cashews finely chopped
- 2 tsp raw sugar
- 2 tsp boiling water
- 1 2 cup coconut milk
- 1 tbsp lime juice
- 3 tsp fish sauce
The Instruction of mango and coconut noodle salad recipe
- make coconut dressing place sugar in a large heatproof bowl go to boiling water campaign until sugar has dissolved work up in remaining ingredients set aside
- cook noodles following packet directions drain refresh under chilly frosty management water drain well increase be credited with to coconut dressing toss to combine
- cut 2 cheeks from each mango using a small gruff knife cut the flesh of 1 mango cheek in half without sour through the skin using a large metal spoon scoop half the flesh out of the mango desertion unshakable half within the skin repeat subsequent to long lasting mango cheeks thinly slice scooped mango flesh
- accumulate sliced mango and coriander to noodles toss until without difficulty combined place mango cheeks cut side stirring something like a serving platter using the picture as a guide thread 1 skewer through each mango divide noodle incorporation combination among mango sprinkle with cucumber basil coconut flakes chilli and cashews serve
Nutritions of Mango And Coconut Noodle Salad Recipe
calories: 238 761 caloriescalories: 8 2 grams fat
calories: 4 8 grams saturated fat
calories: 34 1 grams carbohydrates
calories: n a
calories: n a
calories: 3 6 grams protein
calories: n a
calories: 231 milligrams sodium
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calories: nutritioninformation
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