Noodle Salad with Mango and Gingered Cucumber
- 6 tablespoons seasoned rice vinegar
- 1 1/2 tablespoons vegetable oil
- 1 1/2 teaspoons chopped peeled fresh ginger
- 1 teaspoon minced fresh jalapeno chile, including seeds, or to taste
- 1 garlic clove, chopped
- 8 ounces bean thread (cellophane) noodles
- 1 English cucumber, halved lengthwise and thinly sliced diagonally
- 1 bunch scallions, thinly sliced diagonally (1 cup)
- 1 firm-ripe mango, peeled, pitted, and thinly sliced
- 2 thin carrots, very thinly sliced diagonally
- 1 cup fresh cilantro sprigs
- Blend all vinaigrette ingredients in a blender until smooth.
- Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander.
- Cut noodles in half with scissors.
- Cook noodles in a 4-quart pot of boiling salted water , stirring occasionally, until just tender, about 2 minutes.
- Drain noodles in colander and rinse under cold water to stop cooking.
- Drain noodles again well, then spread out on paper towels and blot excess liquid.
- Toss noodles with dressing in a bowl.
- Add cucumber, scallions, mango, and carrots and gently toss until just combined.
- 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)