Spicy Green Mango Noodle Salad With Smoked Fish & Thai Flavors

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS2

*To spiralize green mangos: Use an apple slicer or blender attachment. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually “peel” the outside if you continue to start and stop. Spiralize green mangos up to 3 hours in advance of service to maintain quality of the noodle.

Recipe by Chef Mikel Anthony with Chef's Roll

Spicy Green Mango Noodle Salad With Smoked Fish & Thai Flavors

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Ingredients

  • 1/4 cup rice wine vinegar
  • 1/4 cup fish sauce
  • 2 tbsp water
  • 1 tsp sugar
  • 3 sliced Thai chillies
  • 2 cloves garlic
  • 2 green (under ripe) small mangos
  • 8 oz smoked fish
  • 8 cherry tomatoes
  • 1 Persian cucumber
  • 10 mint leaves
  • 10 Thai basil leaves
  • 1/4 cup toasted peanuts
  • ripe mango balls

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS2

*To spiralize green mangos: Use an apple slicer or blender attachment. Because mangos have seeds, set up to peel up and down the length of the mango. When using a table top apple slicer, remove the slicing insert and it will continually “peel” the outside if you continue to start and stop. Spiralize green mangos up to 3 hours in advance of service to maintain quality of the noodle.

Recipe by Chef Mikel Anthony with Chef's Roll

Instructions

  1. Whisk together vinegar, fish sauce, water and sugar.

  2. Add in Thai chili and garlic and let sit 20 minutes to overnight for flavors to develop.

  3. Gently toss everything together.

  4. Using tongs, divide into 2 bowls and serve.

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