### TranslatedIngredients: 200 grams Rice Vermicelli Noodles (Thin) - blanched,1 Cucumber - sliced into roundels,1 Carrot (Gajjar) - sliced into roundels,1/2 Red Bell pepper (Capsicum) - finely diced,1/2 Yellow Bell Pepper (Capsicum) - finely diced,1 Mango (Ripe) - cut into cubes,8 sprig Spring Onion (Bulb & Greens) - finely chopped,3 sprig Mint Leaves (Pudina) - for garnish (optional),10 Cashew nuts - toasted,1 inch Ginger - finely grated,4 teaspoon Soy sauce,2 teaspoon Sesame (Gingelly) Oil,1/4 cup Lemon juice,1 tablespoon Honey ### PrepTimeInMins: 15 ### CookTimeInMins: 10 ### TotalTimeInMins: 25 ### Servings: 2 ### Cuisine: Vietnamese ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Mango Rice Noodle Salad With Cucumber & Carrot Recipe, we will boil the rice noodles over a sauce pan with enough water. This will take about 10 minutes to boil.Once done strain the water and wash the rice noodles under running water to stop cooking.Chop all the vegetables and fruits and keep it ready.To make the dressing, in a bowl, grate the ginger, add soy, honey, sesame oil, lemon juice, pinch of salt and keep mixing till it combines well.Drizzle some dressing onto the boiled rice noodles and toss it well. Place the noodles over a serving plate.Add the remaining dressing into the vegetables and mango and toss well. Place them over the bed of rice noodles, sprinkle spring onions and mint leaves.Add in toasted nuts and serve the Mango Rice Noodle Salad immediately as a refreshing side dish for dinner.Serve the Mango Rice Noodle Salad With Cucumber & Carrot Recipe along with a Lettuce Wrap Recipe with Asian Style Roasted Vegetables and drink to make special weekend meal for your loved ones.