Mango & Avocado Noodle Salad

A refreshing rice noodle salad with mango and avocado, crunchy black rice, and a tangy lime and miso dressing. Choose a ripe but firm mango so it’s easy to peel and slice and doesn’t disintegrate when tossed with the other ingredients.

Serves 4

INGREDIENTS Puffed rice

• ¼ cup black rice

• 1 cup cooking oil

Dressing

• ¼ cup rice vinegar

• 2 tbsp raw sugar or sweetener of your choice

• ¼ tsp salt

• 2 cloves garlic, crushed or finely grated

• 1 tsp sesame oil

• ½ tsp chilli flakes

• 1 lime (zest and about 1 tbsp juice)

• 1 tbsp shiro miso paste (white miso paste – omit if gluten free)

Salad

• half a packet of rice stick noodles (about 180g)

• 1 avocado

• 1 mango

• 2 handfuls mung bean sprouts (about 250g) • 1 spring onion, finely sliced

• 1 handful coriander leaves, roughly chopped

• ½ cup cashews

METHOD

1. Start by making the puffed rice. Heat the oil in a small saucepan until very hot. Don’t walk away; hot oil is dangerous. Test the oil by dropping in a few grains of rice – if it’s hot enough, the rice will crackle and spit straight away. Once you’re happy the oil is hot enough, add the rest of the rice and swirl the pan for 20–30 seconds until the crackling has died down. Drain the rice through a sieve (reserve the oil for another use), then spread out on paper towels to drain any excess oil. Sprinkle with a little salt.

2. To make the dressing, warm the rice vinegar, sugar and salt in a saucepan, stirring until the sugar and salt have dissolved. Turn off the heat and add the garlic, sesame oil and chilli flakes. Once the mixture has cooled, pour it into a small jar or sealable container, add the lime zest, juice and miso paste, then shake to combine.

3. Cook your rice stick noodles in boiling water for 3–5 minutes, until just cooked. Keep an eye on them and taste often – you don’t want to overcook them. Drain the noodles and refresh under cold water; drain again then add to a large mixing bowl.

4. Remove the skin and stone from the avocado, then slice the avocado thinly.

5. Slice the cheeks (sides) from the mango, peel them, then slice thinly.

6. Add avocado, mango, sprouts, spring onion, coriander and cashews to the mixing bowl with the noodles. Pour over the dressing, then use your hands to gently mix everything together.

7. Scatter with the puffed rice, then serve immediately.