200 gr rice noodles
1 mango, not too ripe
1 bunch radishes
½ bunch cilantro
½ bunch mint
2 tbsp. roasted peanuts, chopped
1 tbsp. peanut butter
1 tbsp. soy sauce
Juice of 1 lime
1 tbsp. coconut sugar (or other type)
1 tsp olive oil
Soak the noodles according to instructions on packet. Drain and mix with a little oil to keep from sticking. With a spiralizer or mandolin, cut the cucumber and mango into ribbons. Thinly slice the radishes and store in ice water to keep crisp.
Mix all ingredients for the dressing together and set aside. Combine noodles, mango, cucumber and radish together, top with cilantro, mint and peanuts, and pour over the dressing.
PHOTOGRAPHY AND PROP STYLING: MARGARET STEPIEN
RECIPES AND FOOD STYLING: YORINDE SLEEGERS