1jalapeno, seeded and minced (can also slice into very thin strips)
3Tfresh lime juice(about 1 limes worth)
1½tgrated lime peel(use a box grater or a veggie peeler and mince)
1Ttoasted sesame oil
1large cucumberpartially peeled (peel so it’s striped), halve, seed (with spoon), and slice crosswise
1ripe mango, peeled, halved, pitted, and sliced crosswise
1Cfresh basil, chopped
1Cfresh spearmint, chopped
1Ctoasted, salted peanuts, chopped
lime wedges for garnish
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.
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.
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