Buckwheat Noodles with Mango and Cucumber

Buckwheat Noodles with Mango and Cucumber

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  • Each serving
  • 460 cal
  • 12g fat (1g sat)
  • 0mg chol
  • 70mg sodium
  • 82g carb
  • 6g fiber
  • 10g protein


  • 1 (12-ounce) package buckwheat noodles
  • 3 tablespoons rice vinegar
  • 3 tablespoons lime juice
  • 1 tablespoon honey, or to taste
  • 2 cloves garlic, minced
  • 2 tablespoons neutral-flavored oil
  • 1 tablespoon sesame oil
  • Salt and pepper, to taste
  • 1 mango – peeled, pitted and sliced
  • 1/2 English cucumber, sliced
  • 1/2 cup chopped fresh basil
  • 1/2 cup chopped fresh mint
  • 1/2 red onion, thinly sliced
  • 1/4 cup roasted peanuts (optional)


Cook noodles in a large pot of salted boiling water, according to package directions, until al dente. Rinse under cool water and drain; set aside.

In a small bowl, stir together vinegar, lime juice, honey and garlic. Slowly whisk in oils; season to taste with salt and pepper.

Toss noodles with dressing to coat. Add mango, cucumber, basil, mint, onion and peanuts; mix gently.

Special notes:

For a complete meal, add cooked and sliced tofu, chicken or steak.

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