Noodle Salad with Mango and Gingered Cucumber

Name: Noodle Salad with Mango and Gingered Cucumber
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons seasoned rice vinegar; 1 1/2 tablespoons vegetable oil; 1 1/2 teaspoons chopped peeled fresh ginger; 1 teaspoon minced fresh jalapeno chile, including seeds, or to taste; 1 garlic clove, chopped; 8 ounces bean thread (cellophane) noodles; 1 English cucumber, halved lengthwise and thinly sliced diagonally; 1 bunch scallions, thinly sliced diagonally (1 cup); 1 firm-ripe mango, peeled, pitted, and thinly sliced; 2 thin carrots, very thinly sliced diagonally; 1 cup fresh cilantro sprigs

Servings: persons

6 tablespoons seasoned rice vinegar
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons chopped peeled fresh ginger
1 teaspoon minced fresh jalapeno chile, including seeds, or to taste
1 garlic clove, chopped
8 ounces bean thread (cellophane) noodles
1 English cucumber, halved lengthwise and thinly sliced diagonally
1 bunch scallions, thinly sliced diagonally (1 cup)
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, very thinly sliced diagonally
1 cup fresh cilantro sprigs

1
Blend all vinaigrette ingredients in a blender until smooth.
2
Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander.
3
Cut noodles in half with scissors.
4
Cook noodles in a 4-quart pot of boiling salted water , stirring occasionally, until just tender, about 2 minutes.
5
Drain noodles in colander and rinse under cold water to stop cooking.
6
Drain noodles again well, then spread out on paper towels and blot excess liquid.
7
Toss noodles with dressing in a bowl.
8
Add cucumber, scallions, mango, and carrots and gently toss until just combined.
9
Serve topped with cilantro sprigs.

356

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tablespoons seasoned rice vinegar, 1 1/2 tablespoons vegetable oil, 1 1/2 teaspoons chopped peeled fresh ginger, 1 teaspoon minced fresh jalapeno chile, including seeds, or to taste, and more.

Yes, Noodle Salad with Mango and Gingered Cucumber falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!