Noodle Salad With Mango And Gingered Cucumber Recipes

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NOODLE SALAD WITH MANGO AND GINGERED CUCUMBER



Noodle Salad with Mango and Gingered Cucumber image

Categories     Fruit     Ginger     Pasta     Side     Low Fat     Vegetarian     Quick & Easy     Mango     Cucumber     Summer     Healthy     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

For vinaigrette
6 tablespoons seasoned rice vinegar
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons chopped peeled fresh ginger
1 teaspoon minced fresh jalapeño chile, including seeds, or to taste
1 garlic clove, chopped
For noodles
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

Steps:

  • 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.

SOBA NOODLE SALAD WITH CUCUMBER AND MANGO



Soba Noodle Salad with Cucumber and Mango image

Categories     Salad     Fruit     Pasta     Vegetable     Appetizer     Super Bowl     Mango     Cucumber     Winter     Party     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 15

3/4 cup rice vinegar
1/4 cup sugar
3/4 teaspoon salt
3 large garlic cloves, chopped
1 red jalapeño or serrano chile, seeded, chopped
3 tablespoons fresh lime juice
1 tablespoon oriental sesame oil
1 1/2 teaspoons grated lime peel
12 ounces green soba or chuka soba (Japanese-style) noodles
1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
1 cup chopped fresh basil
1 cup chopped fresh mint
1 cup chopped toasted salted peanuts
Lime wedges

Steps:

  • Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.
  • Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
  • Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)

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