Rice noodle salad with mange-tout and melon

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 404 Kcal, 9g Protein, 45g Carbohydrates, 19g Fat


  • Rice noodles
  • 125 g rice noodles
  • water, boiling
  • 250 g sugar snap peas
  • Salad
  • 1 cantaloupe melon, cut into balls and the remainder chopped and set aside
  • 1 lime, rinsed with hot water, dabbed dry, use grated zest and juice
  • 2 tbsp rice vinegar
  • 4 tbsp sesame oil
  • 3 tbsp soy sauce
  • 2 tsp tamarind paste (Asian spicy paste)
  • 0.5 tsp salt
  • 175 g mini cucumbers, sliced lengthwise
  • 1 spring onions incl. green parts, cut into thin rings
  • 1 red chilli, deseeded, cut into rings
  • 0.5 bunch coriander, leaves torn off
  • 50 g salted peanuts, coarsely chopped

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  • Rice noodles

    Place the rice noodles in a bowl, pour boiling water over and leave to stand for approx. 10 mins. Add the mange-tout approx. 5 mins. before the end, drain, briefly dip in ice-cold water, drain.
  • Salad

    Puree the reserved melon pieces with all the ingredients up to and including salt in a blender and pour the sauce into a bowl. Add the rice noodles and mange-tout to the sauce along with the melon balls, cucumbers and spring onion, mix together. Scatter the peanuts, chilli and coriander over the top.
  • Note:

    Tamarinds are the pods from the tamarind tree and are used to season and acidify in Asian cooking.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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