Soba Noodle Salad with Cucumber and Mango

Ingredients

• DRESSING:
• ¾ C rice wine vinegar (unseasoned doesn't have salt)
• ¼ C cane sugar
• ¾ t sea salt
• 3 cloves garlic , minced
• 1 jalapeno , seeded and minced (can also slice into very thin strips)
• 3 T fresh lime juice (about 1 limes worth)
• 1½ t grated lime peel (use a box grater or a veggie peeler and mince)
• 1 T toasted sesame oil
• SALAD:
• 12 oz soba noodles
• 1 large cucumber partially peeled (peel so it’s striped), halve, seed (with spoon), and slice crosswise
• 1 ripe mango , peeled, halved, pitted, and sliced crosswise
• 1 C fresh basil , chopped
• 1 C fresh spearmint , chopped
• 1 C toasted, salted peanuts , chopped
• lime wedges for garnish

Instructions

1. Warm the vinegar, sugar, and salt in a saucepan over medium heat. Stir occasionally until the sugar dissolves. Add the garlic and jalapeno, Cool mixture, then add lime juice, zest, and sesame oil.
2. Cook the noodles in a large pot of salted (1/2 teaspoon salt for 2 quarts of water) water. Stir occasionally and cook over medium heat until tender but still firm to bite (“al dente”). Drain, rinse under cold water, and rinse again. Drain well and place into large bowl.
3. Whisk together the dressing ingredients and add to bowl of soba noodles. Add the cucumber, mango, and fresh herbs and toss gently. Place salad onto a platter, cover, and let stand at room temperature for an hour before eating. Garnish with chopped peanuts and lime wedges and serve to applauding onlookers.