Korean Rice Noodle Salad with Mango Recipe
A light, colorful salad where springy rice noodles meet sweet mango, crunchy vegetables, and a sesame dressing. In Korea, chilled dishes like this are often eaten in summer, when no one feels like standing over a hot stove. The flavors are a bit like a mix of Korean seasonings with Thai-style freshness.
This salad combines Korean-inspired seasonings with tropical fruit and crunchy vegetables, creating a refreshing dish that’s light yet satisfying. The contrast of textures—springy noodles, juicy mango, and crisp vegetables—makes every bite interesting.
Chef's tips
Don’t over-soak the rice noodles; they should stay pleasantly chewy, not mushy. Taste the dressing and adjust the balance of sour, salty, and sweet to your liking—different soy sauces and vinegars can vary in intensity. Toasting the sesame seeds just before serving boosts their aroma significantly.
How to serve
Serve in wide bowls so the colorful ingredients are clearly visible. For extra crunch, you can add a few crushed roasted peanuts or cashews on top just before serving. If you’re serving it as part of a larger meal, pair it with simple grilled meats, tofu, or Korean-style grilled vegetables.
Ingredients
- rice noodles thin, vermicelli type or similar - 180 g
- mango ripe but firm - 1 piece
- cucumber medium, preferably greenhouse - 1 piece
- carrot medium - 1 piece
- red bell pepper - 0.5 pieces
- chives chopped - 4 tablespoons
- fresh coriander chopped, optional - 2 tablespoons
- soy sauce - 3 tablespoons
- rice vinegar or lime juice - 2 tablespoons
- sesame oil - 1.5 tablespoons
- honey or maple syrup - 1 tablespoon
- garlic grated or very finely chopped - 1 clove
- chili flakes optional, to taste - 0.5 teaspoons
- sesame seeds toasted in a dry pan - 1.5 tablespoons
Preparation
- Pour boiling water over the rice noodles in a large bowl so they are completely covered. Set aside for 4–5 minutes (or according to the package instructions) until they soften but remain springy. Drain in a colander and rinse with cold water to keep them from sticking.
- Peel the mango, remove the flesh from the pit, and cut into thin strips or larger cubes, depending on how you like it.
- Wash the cucumber; if the skin is thick you can peel it. Cut in half lengthwise, scoop out the soft, seedy center with a teaspoon, and slice the rest into thin half-moons or matchsticks.
- Peel the carrot and cut into very thin matchsticks or grate on a coarse grater. Remove the core and seeds from the pepper and slice it into thin strips.
- In a small bowl, mix the soy sauce, rice vinegar, sesame oil, honey, grated garlic, and chili flakes. Stir until the honey dissolves; the dressing should be slightly thick and glossy.
- Transfer the drained rice noodles to a large bowl, add the mango, cucumber, carrot, pepper, chives, and coriander. Pour the prepared dressing over everything.
- Gently but thoroughly toss the salad with your hands or tongs so the noodles are well coated in the dressing and the ingredients are evenly distributed.
- Finally, sprinkle the salad with toasted sesame seeds. Serve immediately or after chilling in the fridge for 15–20 minutes to let the flavors meld.
Storage
Sałatkę przechowuj w szczelnym pojemniku, najlepiej zjeść ją w ciągu 24 godzin, bo mango i ogórek puszczają sok. Przed podaniem z lodówki delikatnie wymieszaj i ewentualnie dodaj odrobinę świeżego soku z limonki.
