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Asian Shirataki Noodles with Low Carb Mango & Pickled Vegetable Salad

This Thai inspired cold noodle salad combines quickly pickled veg (aka. quickles), sweet mango, lots of fresh herbs and my secret ingredient- House Foods Tofu Shirataki noodles.
Course Dinner
Cuisine Thai
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people
Calories 320kcal


Pickled Vegetables:

  • 1/4 cup lime juice
  • 2 tbsp rice vinegar
  • 1 tbsp coconut sugar
  • 2 radish sliced thinly on a mandoline
  • 1 English cucumber sliced thinly on a mandoline
  • 2 carrots sliced thinly on a mandoline


  • 1 pieces bag House Foods Tofu Shirataki Fettuccini noodles rinsed, cut into smaller and dried
  • 1 mango sliced into julienne
  • 1 bell pepper sliced into thin julienne
  • 1 small red chili finely sliced and seeded
  • 2 tbsp mint leaves roughly chopped
  • 1/4 cup basil leaves roughly chopped
  • 1/4 cup cilantro leaves roughly chopped
  • 2 tbsp sweet chili sauce
  • 1/2 tsp sesame oil
  • 2 tbsp roasted peanuts finely chopped


Pickled Vegetables:

  • Toss everything into a bowl or container and allow to the vegetables to marinate in the fridge for 15-20 minutes.


  • Remove the vegetables from the marinade and reserve the marinade. Mix the vegetables with the noodles, mango, bell pepper, chili, and herbs.
  • In a small bowl, mix about 2 tablespoons of the reserved marinade with the chili sauce and sesame oil. Toss with the noodles and vegetables.


  • Top with the peanuts and additional herbs, if desired. Enjoy!


Calories: 320kcal