SOBA NOODLE SALAD (for six)

12 ounces dried soba noodles (Japanese buckwheat noodles)

1/3 cup rice vinegar (not seasoned)

1 tablespoon sesame oil

1 tablespoon soy sauce

1-¼ teaspoons sugar

¾ teaspoon salt

½ cup chopped fresh mint

1-½ cups thinly sliced scallions (about 1-½ bunches)

1 cup English hothouse cucumber, peeled, seeds removed and flesh julienned

1 large, ripe mango, peeled, halved, pitted and thinly sliced crosswise

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1.  Cook noodles in a large pot of boiling water until just tender, about 5 minutes, then drain in a colander.  Rinse under cold water to stop cooking, then drain well.

2.  While noodles are cooking, stir together vinegar, oil, soy sauce, sugar and salt until sugar is dissolved.

3.  Toss noodles with dressing, mint, scallions, cucumber and mango.

SOBA NOODLES

adapted from Gourmet Magazine, June, 2001