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Rice Noodle Salad with Avocado, Mango, and Chile

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.


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Reviews (7 reviews)

  • Jambo | 07/18/2019

    I followed the recipe and liked it, but, way too much oil. I added a bit more lime juice, which helped, but next time I'd reduce the olive oil bu 1/3-1/2. Also, don't be shy on the chiles. Two minced teaspoons was not spicy enough for our house. I'll make it again, but substantially rework the dressing.. Also, perhaps the mango I selected was not large enough, but I'd up the ratio of mango to avocado, next time.

  • SydneyG | 09/04/2017

    We really enjoyed this salad. I too cut back on the olive oil and used a little more sesame oil and lime juice.

  • user-425034 | 07/13/2017

    I liked this salad a lot! I agree the dressing needs a little more flavor, but I will make it again because the combination of ingredients was great! Why not use rice vermicelli? That's what it looks like in the picture.

  • briz04 | 07/07/2017

    I really liked this refreshing salad. Like others I cut back on the olive oil considerably but I also ramped up the sesame oil and lime juice a bit. A healthy dose of fresh ground pepper and a finishing salt topped it off. Next time I will serve it with scallops.

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