Noodle Salad With Mango And Gingered Cucumber
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
58
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
6 tbsps
Seasoned Rice Vinegar1.5 tbsps
Vegetable Oil1.5 tsps
Ginger (chopped peeled fresh)1 cup
Cilantro (fresh sprigs)Directions:
1
Make vinaigrette: Blend all vinaigrette ingredients in a blender until smooth
2
Blend all vinaigrette ingredients in a blender until smooth
3
Make noodles: Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander
4
Cut noodles in half with scissors
5
Cook noodles in a 4-quart pot of boiling salted water , stirring occasionally, until just tender, about 2 minutes
6
Drain noodles in colander and rinse under cold water to stop cooking
7
Drain noodles again well, then spread out on paper towels and blot excess liquid
8
Toss noodles with dressing in a bowl
9
Add cucumber, scallions, mango, and carrots and gently toss until just combined
10
Serve topped with cilantro sprigs
11
Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander
12
Cut noodles in half with scissors
13
Cook noodles in a 4-quart pot of boiling salted water , stirring occasionally, until just tender, about 2 minutes
14
Drain noodles in colander and rinse under cold water to stop cooking
15
Drain noodles again well, then spread out on paper towels and blot excess liquid
16
Toss noodles with dressing in a bowl
17
Add cucumber, scallions, mango, and carrots and gently toss until just combined
18
Serve topped with cilantro sprigs