Thai Summer Mango Noodle Bowl
Ingredients
Noodle base:
120 g rice noodles (thin or flat)
1 ripe mango, peeled and sliced
1/2 cucumber, julienned
1 small carrot, grated or julienned
1 red bell pepper, thinly sliced
2 handfuls of red cabbage, shredded
1 small handful bean sprouts (optional)
1 spring onion, finely chopped
Herbs & toppings:
Fresh mint leaves
Fresh coriander (cilantro)
Roasted peanuts or cashews, roughly chopped
Optional: red chili slices, black sesame, lime wedges
Dressing:
3 tbsp Saus.Guru Springroll Sauce
1 tbsp warm water (to thin)
1 tsp lime juice
Optional: 1 tsp peanut butter for a creamy twist
Optional protein (add-ons):
Marinated tofu
Grilled prawns
Shredded chicken
Instructions
- Cook the noodles
Prepare rice noodles according to package instructions. Rinse under cold water, drain well, and toss with a splash of sesame oil or neutral oil to prevent sticking. - Prep the veggies & mango
Slice and julienne all vegetables and mango. Keep the textures varied for crunch and freshness. - Mix the dressing
In a small bowl, whisk together the Saus.Guru Springroll Sauce, lime juice, and warm water. Optional: stir in peanut butter for a creamier version. - Assemble the bowl
Divide the noodles into bowls. Arrange veggies and mango in sections over the top (rainbow-style if you like). Add herbs, spring onion, and protein if using. - Drizzle & garnish
Generously drizzle the Springroll dressing over everything. Top with nuts, chili, sesame seeds, and a squeeze of lime.
