Chilled Summer Noodle Salad
Chilled Summer Noodle Salad
Directions
- Place a small sauce pot over low heat; add the oil and garlic and simmer until fragrant (approximately 1 minute).
- Add the fish sauce, rice vinegar, mango chili sauce, and maple syrup to the pot and stir until well combined. Bring the mixture to a simmer.
- Remove the pot from the heat and allow to completely cool.
- Cook the rice noodles according to package instructions.
- To assemble, start by placing the cooked noodles in the bottom of our dish, then layer the fruit and vegetables and drizzle with the sesame dressing. Finish with fresh lime and cilantro.
Ingredients
- 3 tbsp Roland® Fish Sauce
- 2/3 cup Roland® Unseasoned Rice Vinegar
- 1 cup Roland® Mango Chili Sauce
- 1 tbsp Roland Maple Syrup
- 1 tbsp oil, neutral
- 2 garlic, clove(s), minced
- 1 package Roland® Wide Rice Noodles, cooked
- 1 cup Roland® Pineapple Slices, drained
- 1 can Roland® Mango Slices, drained and sliced
- 1/4 cup papaya(s), fresh, thinly sliced
- 1/4 cup scallions, chopped
- 1/4 cup cabbage, red, thinly sliced
- 1/4 cup sweet red peppers, ring cut
- 1/4 cup cabbage, savory, thinly sliced
- lime wedges, to garnish
- cilantro, fresh, to garnish
- Roland® Roasted White Sesame Seeds, to garnish
- Roland® Roasted Black Sesame Seeds, to garnish
