Step 1

Prepare the vermicelli noodles according to the instructions on the packet. Mine required plunging them into boiled water for 2 minutes and then refreshing them under a cold tap. Set aside and let them cool down.

Step 2

Heat up a small pan on a low-medium heat. Add the cashews and roast them, stirring or tossing them frequently, until they are browned on both sides. Take the nuts off the hot pan and set aside to cool, chop roughly.

Step 3

Cut the peeled mango into same size pieces. Slice the zucchini and radishes very thinly using a sharp knife or a mandolin.

Step 4

Mix all the dressing ingredients together well. Adjust the amount of ginger and sweetness to taste, keeping in mind that the mango will add extra sweetness to the salad, so you want the dressing to be fairly tangy.

Step 5

Once the noodles are cold, place them in a large bowl and toss the vegetables, spring onions, chilli and herbs through them. Use your hands to distribute all the ingredients evenly. Finally massage the dressing into the salad.

Step 6

Place on a large platter or divide between bowls. Scatter with toasted cashews and decorate with extra herbs.