Cucumber and Mango Sunomono Salad with Noodles |
Serves 6-8 |
For all of the ingredients, please use only those that are organic or pesticide free. |
|
7-8 ounces |
Maifun noodles |
|
(Asian rice stick noodles similar in size to angel hair pasta. White and brown rice noodles are available. I have found that the white rice noodles are less likely to break into smaller lengths) |
4 |
persian cucumbers, peeled, quartered lengthwise, and thinly sliced |
2-3 |
scallions, thinly sliced |
1 |
red bell pepper, cored, seeded, quartered, and thinly sliced |
1/2-1 |
jalapeno pepper, seeded and finely chopped |
1 mango |
peeled and diced (sliced is fine too) |
1 inch piece |
fresh ginger, peeled and grated or minced |
1 lime |
zested |
1/2 cup |
cilantro leaves (small amount of stem is fine), roughly chopped |
1/2 cup |
mint leaves, chiffonade |
2-3 tablespoons |
toasted sesame oil |
1/3 cup |
brown rice vinegar |
2 tablespoons |
mirin |
1 tablespoon |
brown rice syrup, agave nectar, or sugar |
|
(if using a seasoned rice vinegar, it may not be necessary) |
splash |
tamari soy sauce |
|
Put the noodles into a large bowl. Cover them with boiling water and leave them for 5-10 minutes to soften. Drain the softened noodles into a colander and run cold water over them. Drizzle with about a tablespoon of the sesame oil and use your hands to distribute the oil over the noodles to prevent them from sticking together. Set aside or refrigerate. |
In another large bowl, combine the prepared vegetables, mango, herbs, and zest. |
In a small bowl whisk the vinegar, remaining sesame oil, mirin, syrup, and soy sauce together. |
Add the dressing to the vegetables and toss to incorporate fully. |
Add the dressed vegetables to the noodles and use your hands to toss them together as best as you are able. |
Serve or refrigerate until using. |
When serving, use a fork and large spoon to remove the noodles from the bowl and top with vegetables that did not mix in. |