Salad Ingredients:
1/3 package cellophane noodles, aka, bean thread, or glass noodles
1 ripe mango, peeled, seeded, and diced
1/4 cup mint leaves, torn
1/4 cup cilantro leaves, chopped
1/3 cup red onion, small dice or scallions, thinly sliced
1 cup sugar snap peas, strings removed, cut in half on an angle
1 cucumber (preferably English, Japanese or Persian), peeled, seeded, and sliced thin on an angle
1 carrot, peeled and grated, or thinly sliced
1 tablespoon sesame seeds for garnish
Kosher salt and freshly ground black pepper

Dressing Ingredients:
1 tablespoon freshly grated ginger
1-1/2  tablespoons honey
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
1-1/2 teaspoons lime juice
1 teaspoon sesame oil
2 tablespoons EVOO

Soak the noodles in a bowl of very hot water for 15 minutes, with a plate on top of the noodles to keep them submerged.  Drain the noodles and rinse in cold water for 1 minute.  Drain well.  In a second bowl combine the ginger, honey, soy sauce, vinegar, and lime juice.  Stir until the honey dissolves.  Whisk in the two oils and set aside.  In a large bowl combine all of the salad ingredients then dress with just enough dressing to your liking.  Season, garnish, and serve.

Serves: 4