Cook the noodles according to the directions on the package and rinse with cold water. Cut the mango halves along the pit. Cut the halves lengthwise into parts and cut the flesh off the peel. Cut the wedges into slices and then into strips. Peel and halve the onion and then cut into thin wedges.
Crunchy Schnitzel Noodle Salad
This Asian-style noodle salad with Tamari dressing, topped with a crunchy Garden Gourmet Vegan Schnitzel makes a delicious plant-based dinner for two!
Cut the cucumber with skin into slices and then into strips. Halve the avocado, remove the pit, scoop the inside, cut into pieces and sprinkle with lime juice.
Mix the noodles, mango, bell pepper, onion, cucumber and avocado together. Mix the soy sauce, sesame oil, ginger, salt and pepper to make the dressing and fry the schnitzels according to the instructions on the packaging untill crispy.
Season the salad with the dressing and serve the rest separately. Divide the salad on the plates, and cut the schnitzels into strips. Put the schnitzel on the salad and garnish with coriander.