[Superquick] Spicy Haloumi Sambal & Mango Noodle Salad
with Coriander
Calories
:
370 kcalProtein
:
19.5g proteinPreparation Time
:
15 minutesDifficulty
:
EasyCalorie Smart
Pre-Prepped
Allergens:
- Fish
- Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Bean Vermicelli Noodles
½
Mango
1
Carrot
1 packet
Sweet Chilli Sauce
1 packet
Fish Sauce & Rice Vinegar Mix
(Contains: Fish)
1 packet
Haloumi
(Contains: Milk)
1 sachet
mild sambal seasoning
1 packet
Mixed Salad Leaves
1
Sambal
1 packet
Coriander
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Frying Pan
Cooking Steps
1
- Boil the kettle. Place bean vermicelli noodles in a medium heatproof bowl.
- Add enough boiling water to cover noodles. Cover and set aside until tender, 4-6 minutes.
- Drain, rinse and allow to cool slightly.
2
- Meanwhile, roughly chop mangos, carefully removing the stones.
- Using a vegetable peeler, peel carrot into ribbons.
- Cut haloumi into bite-sized chunks.
- In a large bowl, combine sweet chilli sauce, fish sauce and rice vinegar mix and a drizzle of olive oil. Season and set aside.
3
- In a large frying pan, heat a generous drizzle of olive oil over medium-high heat.
- When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes.
- Remove from heat. Add sambal and toss haloumi to coat.
4
- To bowl with dressing, add mango, mixed salad leaves and carrot. Toss to combine and season to taste.
- Divide mango noodle salad between bowls. Top with spicy haloumi sambal and spoon over any remaining sambal. Tear over coriander (including stalk!) to serve. Enjoy!
