- 3/4 cup rice vinegar
- 1/4 cup sugar
- 3/4 teaspoon salt
- 3 large garlic cloves, chopped
- 1 red jalapeño or serrano chile, seeded, chopped
- 3 tablespoons fresh lime juice
- 1 tablespoon oriental sesame oil
- 1 1/2 teaspoons grated lime peel
- 12 ounces green soba or chuka soba (Japanese-style) noodles
- 1 large English hothouse cucumber, halved lengthwise, thinly sliced crosswise
- 1 large ripe mango, peeled, halved, pitted, thinly sliced crosswise
- 1 cup chopped fresh basil
- 1 cup chopped fresh mint
- 1 cup chopped toasted salted peanuts
- Lime wedges
- Warm vinegar, sugar, and salt in small saucepan over medium heat, stirring occasionally until sugar dissolves, about 1 minute. Stir in garlic and jalapeño. Cool. Mix in lime juice, sesame oil, and lime peel.
- Cook noodles in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Rinse under cold water; drain again. Transfer noodles to dish-towel-lined platter to drain. Transfer noodles to large bowl. Add dressing and toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
- Add cucumber, mango, basil, and mint to noodles and toss gently. Arrange salad on platter. Sprinkle with chopped peanuts. Garnish with lime wedges. (Can be made 2 hours ahead. Cover and let stand at room temperature.)