Spicy Mango Soba Noodles

This fantastic cold noodle dish makes an awesome lunch or side dish for a larger dinner or picnic spread. The salad will absorb the flavors of the sauce as it sits, so be sure to taste it and add more sauce or salt if you find it needs it. If mangos are out of season, substitute a few ripe peaches. You can also use a cup or two of diced pineapple, but only add that at the last minute: raw pineapple contains an enzyme that can break down noodles over time. 

Ingredients

  • 8 ounces (225g) soba (buckwheat) noodles
  • 6 ounces (170g) snap peas, ends trimmed
  • 1 large red bell pepper, seeded and cut into thin strips
  • 1/2 cup (125ml) Wicked Foods™ ‘Mazin Mango Sauce, or to taste
  • 3/4 teaspoon kosher salt, or to taste
  • 1 large ripe mango, peeled, pitted, and chopped
  • 3/4 cup (75g) sliced almonds
  • 1/4 cup (6g) chopped fresh cilantro (coriander)

Instructions

  1. Fill a medium pot two-thirds full with water and cook the soba noodles according to package directions, adding the snap peas and bell pepper during the last 2 minutes of cooking (be sure not to overcook as soba can turn gummy quickly).
  2. Drain and cool completely under cold water. Drain again and transfer to a large bowl. Toss with the sauce and salt. Toss again with the mango. Let sit for 10 minutes for flavors to blend or refrigerate for up to 8 hours.
  3. Taste again and add toss with more sauce or salt if you feel the noodles need it. Transfer to a platter or plate and sprinkle with the almonds and cilantro.

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