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MANGO, PAPAYA AND RICE NOODLE SALAD RECIPE

MANGO, PAPAYA AND RICE NOODLE SALAD RECIPE

We just finished our series of cooking classes focusing on the flavours of Eastern Asia. We are amazed at how beautiful our range of Culinaria Wines combine with the often difficult pairing of Asian cuisine.

Try this recipe for a refreshing mango, papaya and rice noodle salad and serve it with our 2012 Culinaria Pinot Noir Chardonnay.

Serves 4

Ingredients

1 cup vermicelli noodles, broken into 8 cm pieces

1 cup boiling water

1 mango cut into match stick size pieces

1/2 papaya, cut into match stick size pieces

2 Tbsp spring onions, chopped

1 chilli, deseeded and chopped

2 Tbsp basil, chopped

2 Tbsp coriander, chopped

Optional:

1/2 cup bean sprouts

Method

Place vermicelli in a large heatproof bowl and cover with boiling water. Set aside for about 5 minutes or until just soft. Drain and rinse under cold water.

Once the noodles have cooled down, combine them with the mango, papaya, onion, chilli and herbs. Toss the salad with the dressing just before serving. The salad is best served chilled.

Dressing

3 tbsp fish sauce

2 tbsp lime juice

1 tbsp grated palm sugar

Combine all ingredients and whisk together.

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