Ingredients

• 450g/1lb cooked noodles (shop bought
• cooked are fine otherwise use thin rice noodles)
• 2 mangoes
• very firm
• 175g/6oz mangetout
• shredded lengthways
• 6 spring onions
• very finely sliced
• handful fresh coriander (stalks are fine here)
• handful fresh mint
• 2 limes
• juice and zest
• 2 tbsp clear honey
• 2 tsp freshly grated ginger
• 1 tbsp fish sauce or soy sauce (optional)
• 6 tbsp sunflower oil
• 1 tbsp toasted sesame oil
• 3 tbsp toasted sesame seed
• freshly ground black pepper

Directions

• Peel the mangoes and then slice into fine strips. Tip into a bowl with the mangetout
• spring onions and cooked noodles.
• Pour the lime juice and zest
• honey
• ginger and fish sauce (if using) into a blender
• add the coriander and the mint and blend to form a smooth paste.
• Next slowly add the sunflower oil through the feeder
• with the motor running
• to form a smooth emulsion. Finally add the in the sesame oil.
• Toss the salad with the dressing and sprinkle with the sesame seeds just before serving.