Gingered Noodle Salad with Mango and Cucumber

6 servings

Dressing:
6 TBS rice vinegar
1 ½ TBS canola oil
1 ½ tsp peeled and chopped fresh ginger
1 tsp minced fresh jalapeno (or to taste, can add more or omit)
1 garlic clove chopped

For noodles:
8 oz bean thread noodles or rice noodles (can find in Asian food section of market) or use whole wheat noodles or Udon noodles
1 English cucumber (or regular if can’t find English), halved lengthwise and thinly sliced diagonally
1 bunch scallions, thin sliced diagonally (appx 1 cup)
1 firm-ripe mango, peeled pitted and thin sliced*
2 carrots diagonally sliced thin
1 cup fresh cilantro springs (can omit if you don’t like cilantro)

* Can’t find mango? Try papaya, maybe peach-get creative-blueberries might work well

Dressing: Blend all dressing ingredients in a blender until smooth.

Noodle mixture:
For long noodles break them in half before cooking. Follow directions on package for cooking noodles. If the directions are not on the package, usually you soak them in boiled water until they are soft. Udon noodles and whole wheat noodles are boiled in water till done.
Drain noodles and rinse under cold water, drain noodles again and blot out excess liquid.
Put noodles in large bowl and toss with dressing and add vegetables/mango and lightly toss. Add cilantro if desired.

For added protein-serve with grilled chicken, fish or thin sliced beef

Nutrition Information:
6 servings, per serving
240 calories
4 g fat
261.5 mg sodium
22.3 g carbohydrates
1.2 g protein

Added protein per serving:

2 chicken breasts, boneless, skinless
Calories 129.8
Fat 1.5 g

Flank steak thin sliced 6 oz
Calories 88
Fat 4 g

Salmon , 6 oz ( a high fat fish)
Calories 89
Fat 5 g

Orange roughy, speckled trout, halibut, mahi mahi are low fat fish – 6 oz
Calories 50
Fat .5 g