Noodle Salad with Mango and Gingered Cucumber

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Carrots

  Raw

  2 medium or 122g

• Rice wine vinegar

  6 tbsp or 89g

• Garlic

  Raw

  1 cloves, minced or 3g

• Mangos

  Raw

  1 fruit without refuse or 207g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 ½ tbsp or 21g

• Ginger root

  Raw

  1 ½ tsp or 3g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Chinese noodles

  Cellophane or long rice (mung beans), dehydrated

  1 cup or 140g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

Directions

1. Mince jalapeno, including the seeds. Chop the clove of garlic. Cut cucumber in half lengthwise and slice thinly on a diagonal. Peel and pit the mango and thinly slice. Thinly slice the scallions and the carrots on a diagonal.
2. Make vinaigrette: Blend all vinaigrette ingredients in a blender until smooth.
3. Make noodles: Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. 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. 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.
5. Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs.