NOODLE SALAD WITH MANGO AND GINGERED CUCUMBER
8 tablespoons seasoned rice vinegar
3 tablespoons peanut oil
1 1/2 teaspoons chopped peeled fresh ginger
1 teaspoon minced fresh jalapeņo chile, including seeds, or to taste
1 garlic clove, chopped
8 oz bean thread (cellophane) noodles
1 cucumber, peeled, seeded, halved lengthwise, thin sliced diagonally
1 cup scallions, thinly sliced diagonally
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, then drain in a colander and cut in half with scissors. Cook in boiling salted water (stir occasionally) for about 2 minutes until tender, 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. Makes 6 servings.