Mango, chilli and dill noodles with grapefruit dressing

It’s been very hot and humid here for the last couple of days, and something cold for every meal really has been the order of the day!

I’m not sure why, but humidity always makes me want to eat more fruit, I guess it could be for the water content…

This noodle salad, as well as being appealingly colourful, is hot, sweet and salty from the chilli, mango and tamari. But in addition there’s a refreshing citrus tang from the grapefruit, and fresh dill and crisp green pepper to bring it back into the realms of a savoury dish rather than a fruit salad!

I added tofu and peanuts to mine as I ate it as a main meal, but you could leave them out if you wanted to serve it as a side dish.

Mango, chilli and dill noodle salad

Mango, chilli and dill noodles with grapefruit dressing

serves 1


for the salad

1 small mango, chopped

1/2 a ruby grapefruit (cut across to bisect the segments)

1/2 a small green pepper, thinly sliced

red chilli to taste, shredded

3 tbsp chopped fresh dill

for the noodles and dressing

50 g rice vermicelli noodles

3 or 4 tbsp grapefruit juice

1 tbsp tamari

1/2 tsp oil

to make it a meal

100 g tofu, cubed

2 tbsp salted peanuts


In a large bowl, pour boiling water over the noodles and soak them for 5 minutes or so until soft.

While the noodles are soaking start the salad.

Holding the grapefruit over a small bowl to catch the juice, cut the flesh into segments following the lines of the pith. Squeeze the remaining juice into the small bowl (you should end up with 3 or 4 tbsp). Add the tamari and oil and mix together.

Drain the noodles and rinse under cold running water to cool them down. Return them to the large bowl and add the dressing, and tofu if using. Give it all a good mix and leave to sit for a few minutes.

Add the grapefruit, mango, chilli, green pepper and dill and toss together. Scatter the salted peanuts over the top at the end.


By E.

2 thoughts on “Mango, chilli and dill noodles with grapefruit dressing

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