CookEat Recipe
Cabbage and Noodle Toasts with Mango
Short cooked noodles and softened cabbage are coated in reduced coconut milk, then folded with diced mango, cucumber, cilantro and herbs. Serve on crisp toasts.
Method
Steps
Step 1
Weigh the noodles dry and cook in the 1.5 litres boiling water for their packet time. Drain well and cut into short lengths. Wash and finely shred the cabbage.
Step 2
Heat 1 tablespoon olive oil in a pan over medium heat and cook the cabbage for 5–7 minutes until softened. Add the coconut milk and simmer uncovered for 8–12 minutes until thick with no free liquid; fold in the noodles off the heat.
Step 3
Peel and stone the mango and finely dice the flesh. Wash and finely dice the cucumber and chop the cilantro and herbs. Fold into the warm noodle mixture.
Step 4
Cut the toast into small squares, brush with the remaining tablespoon oil and crisp in a pan for 1–2 minutes per side. Spoon on the topping immediately before serving in ten portions.
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Cooked 3 times