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This fresh Rice Noodle Salad with Mango Dressing is modified from a recipe found in The Best of Gourmet 2003 cookbook. Made with cellophane noodles, crunchy cucumber, colorful carrots, and dressed with a fresh mango dressing, it went perfectly with my Thai Chicken Patties.
Cellophane noodles come in varying widths. For this recipe, I used noodles that are about 1/4 inch wide, also known as pad thai noodles. You can easily find them in Asian markets, but many supermarkets carry them as well. Made from rice, they are also gluten-free.
Cooking methods will depend on the noodle. Instructions for cooking thin noodles is often just a matter of pouring boiling water on them an allowing them to sit for 15 minutes or so. Some package instructions will tell you to boil them for 3 – 5 minutes, so do look at your package instructions and cook the noodles according to them.
My noodles were cooked in boiling water for 4 minutes. But that’s my noodle. You cook yours your noodle’s way.
The original recipe had the mango cut into thin strips and added to the salad. My mango was having none of that. It was ripe and was not going to go nicely into thin strips. I probably could have cubed it, but then it would not have been so texturally nice with the other thinly sliced ingredients, so I decided to blend it into the dressing. This not only helped what was a rather thin dressing get some creaminess, but the flavor of the mango was subtle throughout the salad. Same taste, but easier. I like that.
I also added some chopped nuts to the salad. Whenever I have noodle salads, especially when they have Asian flavors, I like nuts. So use either toasted peanuts or cashews. Or, don’t add them at all. Totally up to you in the nut department. Cause sometimes you feel like a nut, sometimes you don’t.
For the Dressing6 tablespoons rice vinegar
For the Salad8 ounces rice (cellophane) noodles, prepared according to package directions, drained, then run under cold water until cool
Place the cooled noodles along with the other ingredients into a large bowl. Pour the dressing over. Toss until coated. Serve.
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