Active Time

　　15 min

　　Total Time

　　30 min

　　Bean thread noodles (also known as cellophane noodles) come in varying widths. For this recipe we like the wider (1/4-inch) noodles.

　　

Ingredients

Makes 6 servings

　　

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

　　

Make vinaigrette:

Step 1

Blend all vinaigrette ingredients in a blender until smooth.

　　

Make noodles:

Step 2

Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors.

　　

Step 3

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.

　　

Step 4

Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs.

　　

Nutrition Per Serving

Each serving contains about 240 calories and 4 grams fat.

　　#### Nutritional analysis provided by Gourmet