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Level
very easy
Prep Time
20 mins
Total Time
25 mins
Serves
4

Ingredients

½ pkg
rice stick noodles (¼ inch, 5 mm wide)
225 g
1 ripe
mango
¼ cup
rice wine vinegar
60 mL
2 tbsp
honey
30 mL
2 tbsp
Panache Extra Virgin Olive Oil
30 mL
2 tbsp
Compliments Soya Sauce
30 mL
¼ tsp
each salt and pepper
1 mL
2
bell peppers (red and orange), thinly sliced
4
green onions, thinly sliced on a bias
â…“ cup
roasted peanuts, coarsely chopped
75 mL

Method

Step 1

Bring a large pot of salted water to a boil. Add noodles. Cook until tender, 4 to 5 min. Strain noodles, then rinse in cold water. Let noodles sit in strainer to drain.

Step 2

Meanwhile, peel mango, then cut the flesh from either side of the central pit. Thinly slice mango cheeks lengthwise, then set aside.

Step 3

Stir vinegar with honey, oil, soya sauce, salt and pepper in a large bowl. Add noodles, mango and bell peppers. Gently toss until combined.

Step 4

Divide salad between plates. Garnish with green onions and peanuts.

Tips

Turn this salad into a heartier meal by adding cooked chicken or shrimp.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dinner High Fibre Lactose Free

Nutritional Facts Per Serving

Nutrition Description:
Nutrition: Per serving (1/4 of the recipe)
Calories:
440
Fat:
13 g
Saturated Fat:
2 g
Carbs:
76 g
Fibre:
4 g
Sugar:
20 g
Protein:
7 g
Sodium:
700 mg
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