Ham and Mango Rice Noodle Salad
Serves 4
Prep 15 Minutes, Cook 5 Minutes
Ingredients
- 200g rice vermicelli
- 200g sliced leg ham, torn into bite-sized pieces
- 200g steamed greens (see cook's notes)
- 1 large mango, sliced
- 1 red capsicum, thinly sliced
- 50g snow pea sprouts, trimmed, halved
- 2 green onions, thinly sliced diagonally
- ½ cup fresh mint leaves
- 2 tablespoons peanut oil
- 2 tablespoons sweet chilli sauce
- ¼ cup lime juice
How to make
- Cook noodles following packet directions. Drain. Refresh under cold water. Drain. Place in a large bowl.
- Make Sweet Chilli Dressing Place oil, sweet chilli sauce and lime juice in a bowl. Stir until well combined.
- 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.
NUTRITION: (per serve) 1525kJ; 15g fat; 3.7g sat fat; 14.8g protein; 40.4g carbs; 4.5g fibre; 25mg chol; 776mg sodium.
Cook's notes:
For the steamed greens, we used asparagus and green beans, but you can use any leftover steamed green vegies you have, such as broccoli, broccolini, zucchini or snow peas.
For the steamed greens, we used asparagus and green beans, but you can use any leftover steamed green vegies you have, such as broccoli, broccolini, zucchini or snow peas.
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