VT Noodle Salad with Mango and Cucumber

As soon as I saw the cover of my vegetarian Times magazine, I wanted to eat it. Since I don't eat paper, I decided to re-create the recipe for the noodle salad. It wasn't bad. Mom and dad loved. For Prabu and me, since we are not big fans of raw mint and coriander, it was ok. Mom wants me to include this in my monthly menu rotation :)

Ingredients:

Rice Noodles - 8 oz
Carrot - 1 large thinly sliced
Cucumber - 1 thinly sliced
Mango - 1 large ripe, thinly sliced
Lettuce - 1/5 cups shredded
Basil Leaves - 1/2 cup
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Green onions - 1/2 cup chopped fine
Bean Sprouts - 1 cup
Roasted peanuts - 1/2 cup crushed (optional)

For Dressing:

Light Brown Sugar - 1/2 cup
Lime juice - 1/2 cup
Soy Sauce - low-sodium 1/2 cup
Garlic - 2 cloves minced
Red Jalapeno chile - 1 finely chopped


Procedure:

- For the dressing: Warm all ingredients in pan over low heat until sugar is melted, stirring occasionally and cool.
- To make salad: Cook noodles according to package instructions. Drain and chill. Cook carrots for 30 seconds in pot of boiling water. Transfer to colander and rinse under cool water. Add to the noodles.
- Toss the noodle mixture with rest of the ingredients. Drizzle with the dressing and top it with coriander and serve.