Noodle Salad with Mango and Gingered Cucumber

  1. Blend all vinaigrette ingredients in a blender until smooth.
  2. Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander.
  3. Cut noodles in half with scissors.
  4. Cook noodles in a 4-quart pot of boiling salted water , stirring occasionally, until just tender, about 2 minutes.
  5. Drain noodles in colander and rinse under cold water to stop cooking.
  6. Drain noodles again well, then spread out on paper towels and blot excess liquid.
  7. Toss noodles with dressing in a bowl.
  8. Add cucumber, scallions, mango, and carrots and gently toss until just combined.
  9. Serve topped with cilantro sprigs.

rice vinegar, vegetable oil, fresh ginger, jalapeno chile, garlic, bean, cucumber, scallions, mango, thin carrots, fresh cilantro sprigs

Taken from www.epicurious.com/recipes/food/views/noodle-salad-with-mango-and-gingered-cucumber-106530 (may not work)

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