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25-Minute Thai Mango Noodle Salad

Cathie P. Campbell
A vibrant, plant-based Thai Mango Noodle Salad with crunchy vegetables, juicy mango, and soba noodles tossed in a creamy, spicy peanut sauce. Topped with nuts and sesame seeds, it’s a nutritious, protein-rich, fiber-filled salad perfect for meal prep, quick lunches, or a light, satisfying dinner.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Lunch, Salad
Cuisine Fusion, Thai
Servings 4

Equipment

  • 1 Large mixing bowl
  • 1 small mixing bowl
  • 1 pot (to cook noodles)
  • 1 whisk or fork
  • 1 Knife
  • 1 cutting board

Ingredients
  

Noodle Salad:

  • 8 oz soba buckwheat noodles or any preferred noodles
  • 1 mango julienned
  • ½ cup carrots julienned (tri-color preferred)
  • ¼ cup purple cabbage shredded
  • ¼ cup napa cabbage shredded
  • ¼ cup bell peppers thinly sliced
  • 4 tbsp cilantro finely chopped
  • 4 tbsp green onions finely chopped
  • Salt to taste

Peanut Sauce:

  • 4 tbsp peanut butter
  • 3 tbsp light soy sauce
  • 2 tbsp lime juice
  • 2 tbsp maple syrup or honey
  • 1½ tbsp rice vinegar
  • ½ tsp red chili flakes
  • ½ tsp black pepper
  • 2 –3 garlic cloves minced
  • 1 tsp fresh ginger minced
  • 4 tbsp warm water adjust for desired sauce consistency

Garnish:

  • Peanuts chopped
  • Cashews chopped
  • Toasted sesame seeds

Instructions
 

  • Prepare the Noodles: Bring a medium-sized pot of water to a rolling boil.
    Once boiling, add the soba noodles and cook according to the package directions, usually about 4–5 minutes, until they are tender but still slightly firm (al dente). Stir occasionally to prevent sticking.
    Once cooked, drain the noodles in a colander and immediately rinse them under cold running water.
    This stops the cooking process and helps prevent the noodles from becoming sticky.
    Set aside to cool completely while you prepare the other ingredients.
  • Chop and Prepare Vegetables: Wash all your vegetables thoroughly. Julienne the mango and carrots into thin, matchstick-sized strips for easy mixing and a visually appealing texture.
    Shred the purple cabbage and napa cabbage finely to add crunch and color.
    Slice the bell peppers into thin strips, ensuring even pieces for balanced flavor in every bite.
    Finely chop the green onions and cilantro; these fresh herbs will brighten up the salad and enhance the aroma.
    Place all prepared vegetables in a large mixing bowl and season lightly with a pinch of salt to draw out subtle flavors.
  • Make the Peanut Sauce: In a small mixing bowl, combine the peanut butter, light soy sauce, lime juice, maple syrup (or honey), rice vinegar, red chili flakes, black pepper, minced garlic, and minced ginger.
    Using a whisk or fork, blend the ingredients together until smooth. Gradually add warm water, one tablespoon at a time, until the sauce reaches a thick but pourable consistency.
    The sauce should be creamy, slightly glossy, and able to coat the noodles and vegetables evenly.
    Taste the sauce and adjust seasoning if needed—add more lime juice for tang, soy sauce for saltiness, or maple syrup for sweetness.
  • Combine Noodles and Vegetables: Transfer the cooled noodles to the large mixing bowl containing the prepared vegetables.
    Gently toss the noodles and veggies together, ensuring that the ingredients are evenly distributed.
    Be careful not to break the noodles during mixing. This step ensures that every bite has a balance of textures and flavors from the crunchy vegetables and soft noodles.
  • Toss with Peanut Sauce: Pour the peanut sauce over the noodle and vegetable mixture, starting with about half of the sauce.
    Use tongs or a large spoon to gently toss everything together until the noodles and vegetables are well coated.
    Taste and add more sauce as desired, depending on how creamy or flavorful you prefer your salad.
    The peanut sauce should lightly coat all ingredients, creating a rich, nutty, and slightly spicy flavor profile that complements the sweetness of the mango.
  • Garnish and Serve: Transfer the salad to a serving platter or individual bowls.
    Sprinkle generously with chopped peanuts and cashews for crunch, and finish with a scattering of toasted sesame seeds for extra flavor and visual appeal.
    For an added touch, you can sprinkle a few more chopped cilantro leaves or a light drizzle of lime juice over the top.
    Serve immediately for the freshest texture, or cover and refrigerate for up to 1–2 days if preparing ahead for meal prep.
  • Optional Tips for Serving and Storage: If preparing in advance, store the peanut sauce separately to maintain the noodles’ texture.
    Mix just before serving to prevent sogginess. For a spicier kick, add extra red chili flakes or a dash of sriracha.
    Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days, making this a perfect grab-and-go lunch option.

Notes

  • Choose ripe but firm mangoes for the best texture and natural sweetness. Overripe mangoes may become mushy when mixed with the noodles.
  • Soba noodles are ideal for their subtle nutty flavor and plant-based protein content, but you can substitute whole-wheat or rice noodles if preferred.
  • Julienne vegetables evenly to ensure a consistent texture and visually appealing presentation.
  • Adjust the peanut sauce thickness by adding warm water gradually, ensuring it is creamy yet pourable.
  • Taste and season the salad before serving—sometimes a little extra lime juice, salt, or chili flakes can perfectly balance the flavors.
  • Garnish with a mix of nuts and sesame seeds just before serving for added crunch and visual appeal.
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