See Also: Mango and mangetout noodle salad(recipes)
Noodle salad(recipes)
Cellophane Noodle Salad(recipes)
Sesame noodle salad(recipes)
Spicy Noodle Salad(recipes)
Mango potato salad(recipes)
Raspberry Mango Salad(recipes)
Thai-Style Warm Noodle Salad(recipes)
Rice noodle salad with lemon tofu(recipes)
Hot and sour prawns with Asian noodle salad(recipes)

latent microbism (medicine) and Mango and mangetout noodle salad (recipes)


latent microbism (medicine)


latent microbism


The presence of pathogenic microorganisms in the body that elicit no symptoms; the condition of a pathogen carrier.


Mango and mangetout noodle salad (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

no Cooking required

















Ingredients



450g/1lb cooked noodles (shop bought, cooked are fine otherwise use thin rice noodles)2 mangoes, very firm 175g/6oz mangetout, shredded lengthways6 spring onions, very finely slicedhandful fresh coriander (stalks are fine here)handful fresh mint 2 limes, juice and zest2 tbsp clear honey2 tsp freshly grated ginger1 tbsp fish sauce or soy sauce (optional)6 tbsp sunflower oil1 tbsp toasted sesame oil3 tbsp toasted sesame seedfreshly ground black pepper



Method



1. Peel the mangoes and then slice into fine strips. Tip into a bowl with the mangetout, spring onions and cooked noodles.2. Pour the lime juice and zest, honey, ginger and fish sauce (if using) into a blender, add the coriander and the mint and blend to form a smooth paste.3. Next slowly add the sunflower oil through the feeder, with the motor running, to form a smooth emulsion. Finally add the in the sesame oil.4. Toss the salad with the dressing and sprinkle with the sesame seeds just before serving.