Rice Noodle Salad with Fresh Mango and Snap Peas

When mangos start selling for a dollar (or less) each, Super Sous and I stock up. We consume those beautiful golden and crimson fruits raw (usually standing over the kitchen sink), in sorbets (sometimes a small dollop in a glass of prosecco!), diced and added to yogurt, in fresh fruit salads, etc. With an excess of mangos in the house, I decided to put it to use in savory dishes. And so this recipe was born. The sweet of the mango and spice from the jalapeno is a fun juxtaposition as you crunch on snap peas and slurp the noodles. It’s quick to prepare and it’s the kind of noodle dish that, once eaten, becomes a regular weekly craving. (I know this to be true firsthand because ever since I created this recipe, I have had to make this for Super Sous on the regular!)

Rice Noodle Salad with Fresh Mango and Snap Peas

 

Rice Noodle Salad with Fresh Mango and Snap Peas

Yield: 3 to 4 servings

 

Vinaigrette:
1 tablespoon freshly grated ginger

1 1/2  tablespoons honey

2 tablespoons soy sauce

1 teaspoon rice wine vinegar

11/2 teaspoons lime juice

1 teaspoon sesame oil

2 tablespoons extra-virgin olive oil

In a small container with a tight fitting lid, combine the vinaigrette ingredients, close the lid tightly, and shake to combine. Or, whisk to combine the ingredients in a small bowl.

Salad:
1/3 package rice noodles, aka stir fry noodles

1 ripe mango, peeled, seeded, and diced small

1/4 cup hand torn mint leaves

1/4 cup roughly chopped fresh cilantro leaves

1/4 cup scallions, sliced thinly

1 cup sugar snap peas, strings removed, cut thinly on a bias

½ hothouse cucumber peeled, sliced in half lengthwise, seeded & sliced thinly on a bias

1 small red bell pepper, seeded and diced small

¼ small jalapeno, seeded, veined and sliced thinly

Kosher salt, to taste

Freshly ground black pepper, to taste

1 tablespoon toasted sesame seeds, for garnish
 

In a medium saucepot, bring 6 cups of water to a boil. Remove from heat and add noodles. Stir occasionally and let sit in water for 8 to 10 minutes until the noodles are al dente. Drain and rinse the noodles thoroughly in cold water.  (As noodle cooking instructions can vary, please read and make any adjustments to cooking method according to box instructions.)

In a medium bowl, add vinaigrette to the noodles and add the rest of the salad ingredients. Mix to combine. Season to taste with salt and pepper, if needed. Divide onto plates and sprinkle toasted sesame seeds overtop each serving.

 

 

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