Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Rice Noodle Salad with Avocado, Mango, and Chile

Article Image
photo: Scott Phillips

Servings: 4

This cool noodle salad is just what you want on a hot summer night. A great vegetarian main, it would also be tasty with grilled shrimp or scallops. For best results, use avocados that are just ripe.


  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice (from about 2 limes)
  • 1/4 cup mirin
  • 4 tsp. Asian (toasted) sesame oil
  • 2 tsp. minced fresh Thai bird chile or similar; more to taste
  • Kosher salt
  • 8 oz. rice noodles (not vermicelli)
  • 2 firm-ripe Hass avocados (about 6 oz. each), diced
  • 1 ripe mango, peeled, pitted, and diced
  • 2 Tbs. chopped fresh basil, preferably Thai basil; more for garnish
  • 1/3 cup salted dry-roasted peanuts, chopped
  • 1 lime, cut into wedges, for serving

Nutritional Information

      Calories (kcal) : 770
      Fat Calories (kcal): 440
      Fat (g): 49
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 7
      Monounsaturated Fat (g): 32
      Sodium (mg): 360
      Carbohydrates (g): 77
      Fiber (g): 8
      Sugar (g): 18
      Protein (g): 16


  • In a small bowl, whisk the olive oil, lime juice, mirin, sesame oil, chile, and 1 tsp. salt.
  • Prepare the noodles according to package directions, drain, and rinse with cold water.
  • In a medium bowl, gently toss the avocados, mango, and basil with enough of the vinaigrette to coat lightly. In a large bowl, toss the noodles with enough of the remaining vinaigrette to moisten well. Serve the noodles topped with the avocado mixture, peanuts, and basil. Pass the lime wedges and any remaining vinaigrette at the table.


Rate or Review


  • Ayisha | 06/24/2017

    I changed the dressing a bit as I didn't have chilies. I used togarashi instead and added chopped green onion - it turned out well. Family loved the salad, even kids!

  • hollyhc | 06/21/2017

    I agree that 1/2 cup olive oil is too much and dilutes the flavors in the dressing too much. I also agree that I'll make it again because the mango and avocado with rice noodles is wonderful.

  • Interferenceviolet | 06/08/2017

    I thought this was a nice, slightly bland, but very quick salad that will be great for hot summer days. I followed the recipe as it was written and I think that 1/2 a cup of olive oil is too much, at least for my taste. You could definitely cut it back and ramp up the other more flavourful ingredients to give it a bit more zip. I'd make it again since I love the ingredients, but I'll definitely be reducing the oil.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Season 4 Extras

Season 4 Bonus Episode: New York City

Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks