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Bowl of pasta and arugula, topped with pan-fried tofu slabs.

Mango Noodle Salad with Cilantro Coconut Milk Dressing

This mango noodle salad has plenty of sweet fruit, peppery greens and crispy tofu, along with a fragrant cilantro coconut milk dressing.
Course Dinner, Lunch, Main Course
Cuisine Asian, Fusion, thai
Keyword arugula, carrots, cashews, cilantro, coconut milk, dairy-free, dinner, edamame, egg-free, entree, fruit, lunch, main course, mango, noodles, pasta, pasta salad, pickles, pineapple, summer, tofu, vegetables, vegetarian
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 3 people
Calories 479 kcal

Ingredients

Mango Noodle Salad

  • 1 carrot thinly sliced
  • 1 T rice wine vinegar
  • 1 T granulated sugar
  • 2/3 cup frozen shelled edamame
  • 5 1/2 oz dry soba or udon noodles
  • 4 1/2 oz tofu cut into 1/8-inch-thick slices
  • 4 oz arugula or spinach or other salad greens
  • 1/2 large ripe mango peeled and cubed
  • 1/4 cup chopped pineapple
  • 2 scallions thinly sliced
  • 2 T coarsely chopped basil
  • 1/4 cup toasted cashews coarsely chopped

Cilantro Coconut Milk Dressing

  • 1/4 cup cilantro leaves finely chopped
  • 1" knob ginger peeled and minced
  • juice of 1 lemon
  • 2 T soy sauce
  • 1 T granulated sugar
  • 1/3 cup coconut milk

Instructions

  1. Combine the cucumber, vinegar and sugar; mix until the cucumber is coated. Let marinate for at least 15 minutes, while you prep everything else.
  2. Put the edamame in a colander in the sink. Cook the noodles in a saucepan of boiling water, then pour the noodles and cooking water over the frozen edamame in the colander. Let sit for 30 seconds to thaw the edamame, then rinse under water to prevent the noodles from clumping.
  3. Heat a dry, nonstick skillet over medium heat. Add the tofu and cook until golden on the first side, 5-10 minutes, then flip and cook on the other side. Remove from the pan.
  4. Mix all the dressing ingredients together.
  5. Toss the noodles and edamame with the arugula, mango, scallions, basil, and nuts. Divide the salad between 3 plates and top with the dressing and tofu.

Recipe Notes

Adapted slightly from Izy Hossack’s The Savvy Cook.