Mango-Chile Rice Noodle Cups with Toasted Coconut

Ingredients

• rice noodles8 oz
• ripe mango, thinly sliced1 large
• carrot, julienned1
• cucumber, thinly sliced1
• fresh basil or mint1/2 cup
• lime juice3 tbsp
• fish sauce1 tbsp
• honey2 tsp
• fresh red chile, minced1
• toasted coconut flakes1/4 cup
• roasted peanuts, chopped1/4 cup

Method

1. 1Cook the rice noodles according to package directions, then rinse under cold water and drain well.
2. 2Whisk lime juice, fish sauce, honey, and minced chile into a sharp dressing.
3. 3Toss the noodles with mango, carrot, cucumber, and herbs in a large bowl.
4. 4Add the dressing and mix gently until everything is lightly coated.
5. 5Divide into cups or bowls and finish with toasted coconut and chopped peanuts.
6. 6Serve immediately so the herbs stay fresh and the noodles remain springy.

Tips

• Slice the mango into long ribbons for the best texture contrast.
• Taste the dressing before tossing; it should be bright and punchy, not overly sweet.
• If serving later, keep the dressing separate until the last minute.

Nutrition