Ham and mango rice noodle salad

Cooking Salads Ham and mango rice noodle salad

Use up your leftovers to create this speedy salad.

Lables: Egg free Fish free Gluten free Lactose free Milk free Sesame free Shellfish free Wheat free
  1. Cook noodles following packet directions. Drain. Refresh under cold water. Drain. Place in a large bowl.
  2. Make Sweet Chilli Dressing: Place oil, sweet chilli sauce and lime juice in a bowl. Stir until well combined.
  3. Add ham, leftover steamed greens, mango, capsicum, snow pea sprouts, onion and mint to noodles. Add Sweet Chilli Dressing. Season with salt and pepper. Toss to combine. Serve.

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200g rice vermicelli
200g sliced leg ham, torn into bite-sized pieces
200g steamed greens
1 large mango, sliced
1 red capsicum, thinly sliced
50g snow pea sprouts, trimmed, halved
2 green onions, thinly sliced diagonally
1/2 cup fresh mint leaves
2 tbsp peanut oil
2 tbsp sweet chilli sauce
1/4 cup lime juice

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Salads
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