Rice Noodle Salad with Avocado, Mango & Chile

The vinaigrette used here is also available as a standalone recipe: Mirin-Sesame-Lime Vinaigrette.

Ingredients

• 1/2 cup (120 ml) extra-virgin olive oil
• 1/4 cup (60 ml) fresh lime juice (from about 2 limes)
• 1/4 cup (60 ml) mirin
• 4 tsp. (20 ml) Asian (toasted) sesame oil
• 1 tsp. (5 ml) minced fresh Thai bird chile or similar; more to taste
• 1 teaspoon (5 ml) salt
• 8 oz. (225 g) rice noodles (not vermicelli)
• 2 firm-ripe Hass avocados (about 6 oz. (170 g) each), diced
• 1 ripe mango, peeled, pitted, and diced
• 2 Tbs. (30 ml) chopped fresh basil, preferably Thai basil; more for garnish
• 1/3 cup (80 ml) salted dry-roasted peanuts, chopped
• 1 lime, cut into wedges, for serving

Method

1. To make the vinaigrette, whisk the olive oil, lime juice, mirin, sesame oil, chile, and 1 tsp. (5 ml) salt in a small bowl.
2. Prepare the noodles according to the package directions, then drain and rinse with cold water.
3. In a medium bowl, gently toss the avocados, mango, and basil with enough of the vinaigrette to coat lightly.
4. In a large bowl, toss the noodles with enough of the remaining vinaigrette to moisten well.
5. Serve the noodles topped with the avocado mixture, peanuts, and basil. Pass the lime wedges and any remaining vinaigrette at the table.