Buckwheat Noodles With Mango & Cucumber

• 12 ounce pkg buckwheat (soba) noodles
• 3 tablespoons rice vinegar
• 3 tablespoons lime juice
• 1 tablespoon honey, or to taste
• 2 cloves garlic, minced
• 2 tablespoons neutral-flavored oil
• 1 tablespoon sesame oil
• salt and pepper to taste
• 1 mango - peeled, pitted and sliced
• 1/2 English cucumber, sliced
• 1/2 cup fresh mint, chopped
• 1/2 cup fresh basil, chopped
• 1/2 red onion, sliced (optional)
• 1/4 cup roasted peanuts (optional)

1. Cook noodles in a large pot of salted boiling water, according to package directions, until al dente. Rinse under cool water and drain; set aside.
2. In a small bowl, store together vinegar, lime juice, honey and garlic. Slowly whisk in oils; season to taste with salt and pepper.
3. Toss noodles with dressing to coat. Add mango, cucumber, basil, mint, onion and peanuts; mix gently.
4. Note: for a complete meal, add cooked and sliced tofu, chicken or steak.

buckwheat, rice vinegar, lime juice, honey, garlic, oil, sesame oil, salt, mango, cucumber, fresh mint, fresh basil, red onion, peanuts

Taken from www.epicurious.com/recipes/member/views/buckwheat-noodles-with-mango-cucumber-52813661 (may not work)