Archana's Kitchenさんのインスタグラム写真 - (Archana's KitchenInstagram)「#mangorecipes A refreshing salad made with rice noodles served over ripened mango, cucumber and carrot and drizzled with a sweet and tangy ginger dressing. The flavour from the grated ginger adds in an extra punch to the salad. You can serve it as a side to your Vietnamese meal with a wrap and drink by the side. Ingredients 200 grams Rice Vermicelli Noodles (Thin), blanched 1 Cucumber, sliced into roundels 1 Carrot, sliced into roundels 1/2 Red Bell pepper, finely diced 1/2 Yellow Bell Pepper, finely diced 1 Mango (Ripe), cut into cubes 8 sprig Spring Onion, finely chopped 3 sprig Mint Leaves (Pudina), for garnish 10 Cashew nuts, toasted For the dressing 1 inch Ginger, finely grated 4 teaspoon Soy sauce 2 teaspoon Sesame Oil 1/4 cup Lemon juice 1 tablespoon Honey 👉To begin making the Mango Rice Noodle Salad With Cucumber & Carrot Recipe, we will boil the rice noodles over a sauce pan with enough water. This will take about 10 minutes to boil. 👉Once done strain the water and wash the rice noodles under running water to stop cooking. 👉Chop all the vegetables and fruits and keep it ready. 👉To make the dressing, in a bowl, grate the ginger, add soy, honey, sesame oil, lemon juice, pinch of salt and keep mixing till it combines well. 👉Drizzle some dressing onto the boiled rice noodles and toss it well. Place the noodles over a serving plate. 👉Add the remaining dressing to the vegetables and mango and toss well. Place them over the bed of rice noodles, sprinkle spring onions and mint leaves. 👉Add in toasted nuts and serve the Mango Rice Noodle Salad immediately as a refreshing side dish for dinner.」4月26日 14時30分