6 Servings 15 min Cook
4 Cup Fresh Cilantro
2 Medium Carrots
6 Tbsp Rice Wine Vinegar
1 Cloves, minced Garlic
1 Fruit without refuse Mangos
1/2 Pepper Jalapeno Peppers
1 1/2 Tbsp Vegetable Oil
1 1/2 Tsp Ginger Root
1 Cucumber (8-1/4") Cucumber
1 Cup Chinese Noodles
6 Medium (4-1/8" long) Scallions
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.
Make vinaigrette: Blend all vinaigrette ingredients in a blender until smooth.
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.
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.
Toss noodles with dressing in a bowl.
Add cucumber, scallions, mango, and carrots and gently toss until just combined.
Serve topped with cilantro sprigs.
