Soba Noodle Salad with Avocado and Mango

Name: Soba Noodle Salad with Avocado and Mango
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Cuisine: Asian
Ingredients: 2 tbsp Brown Rice Vinegar (2 tablespoons brown rice vinegar); 2 tbsp Lime (2 tablespoons lime juice); 1 tsp Agave Nectar (1 teaspoon agave nectar); 2 tsp Sesame Oil (2 teaspoons sesame oil); 2 tsp Extra Virgin Olive Oil (2 teaspoons extra virgin olive oil); ¼ tsp Table Salt (1/4 teaspoon salt, or to taste); 8 oz Soba Noodles (8 ounces soba noodles); 1 piece Avocado (1 medium avocado, cubed); 1 piece Jalapeño (1 jalapeno pepper, minced (optional)) — optional; ⅔ cup Mango (2/3 cup cubed ripe mango); ¼ cup Mint (1/4 cup chopped fresh mint); 2 pieces Scallion (2 scallions, thinly sliced)

25 minAsian

Servings3

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Vegetarian
Vegan
Dairy Free
Pescatarian

Steps

1In a large bowl, whisk together the vinegar, lime juice, agave, oils, and salt.
2Cook the soba noodles according to the package directions, being careful not to overcook you want them on the firmer side.
3Drain, then rinse very thoroughly with cold water until all traces of starchiness are gone, and drain again. (It helps to gently swish the noodles around a bit with your hands as the water runs over them.)
4Gently combine the noodles, dressing, avocado, jalapeno, mango, mint and scallions.
5Serve immediately.