{Recipe} Mango noodle salad with a bagoong lime dressing

After my trip to the Philippines in late 2014, my friends and I had a potluck reunion to look at photos and videos from our trip. Each of the attendees were asked to bring a Filipino dish.

I haven’t mastered any Filipino dishes since my return but I wanted to make a salad that represented me, yet utilized a few Filipino ingredients including mangos from the Philippines and bagoong, a fermented fish/shrimp paste. These two ingredients reminded me of my tropical vacation.

The salad was a hit at the party! All the ingredients mended nicely together, the flavours were bright and the dressing was not overpowering. The recipe calls for a lot of dressing to keep the vegetables pickled. Feel free to not use all the dressing based on the consistency you like.

* You can substitute the bean thread noodles in the recipe for vermicelli noodles.


Half a pack of bean thread noodles (150 g)
1 carrot- peeled and thinly sliced
1/4 of a red onion- thinly sliced
1 cucumber-cut on the bias
1 unripe mango/green mango – 1 inch slices
Handful of toasted peanuts or almonds (I used pre-toasted almonds)
Handful of coriander-Ripped into pieces including the stems

1/3 cup of brown sugar
1/3 cup of white vinegar
1/3 cup of red wine vinegar
1/3 cup of fish sauce
1/4 cup of water
Juice of 2 limes plus the zest
1 tablespoon of bagoong

Preparation work:

1. Cut the vegetables and mango according to instructions above

2. Make the dressing. Add sugar, followed by a few drops of hot water to dissolve the sugar. Add the remaining ingredients and mix well and adjust the dressing to your liking.

3. Cook the noodles by pouring bowling water on top of the noodles in a heat-resistant bowl or pot. Cover for 15-20 minutes. Drain the noodles when they turned transparent and rinse with cold water. Set aside.

Beanthread noodle

Beanthread noodle

4. If the nuts are not toasted, toast the nuts on the stove top with some oil. I bought pre-toasted almonds so I skipped this step.

Assembling steps:

1. In the bowl, add the dressing, noodles and vegetables.

2. Top with mangos, coriander and toasted nuts.

3. Mix the salad before serving.

Mango noodle salad

Mango noodle salad

I am confident that you will love this!

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