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.