Ingredients

• 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
• 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

Instructions

1. Blend all vinaigrette ingredients in a blender until smooth.
2. 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.
3. Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors.
4. 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.
5. Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs.