Yakisoba Mango salad

Place all the ingredients for the dressing in a large blender and puree until smooth.
Set dressing aside for later use.
Place noodles in boiling water and heat for 30 seconds.
Remove from water and rinse under cold water to cool.
Place noodles in colander and strain excess water.
In a large bowl tossed together the cooled noodles, mango, bell pepper, carrot, cucumber, cashews and coconut. Mix until evenly incorporated.
Add the dressing, herbs and arugula and continue to mix until everything is coated.
Serve right away or store in the fridge for later use.

INGREDIENTS
1 lb	JSL Plant Based Protein Yakisoba Noodles
8 oz	Mango, IQF
1	cup bell peppers, red – thinly sliced
1	cup carrots – thinly sliced
1	cup cucumbers – 1/8” half moons
1	radishes, Sliced – 1/8”
1	cup arugula
1/2	cup – cilantro leaves – rough chop
2/3	cup – basil leaves – rough chop
2/3	cup – mint leaves – rough chop
	coconut, shredded – toasted
	cashews, roasted

DRESSING
1 1/2	tablespoon – chili garlic sauce
1 1/2	tablespoon – ginger, minced
1	cup carrots – thinly sliced
1	cup cucumbers – 1/8” half moons
1	radishes, Sliced – 1/8”
1	cup arugula
1/2	cup – cilantro leaves – rough chop
2/3	cup – basil leaves – rough chop
2/3	cup – mint leaves – rough chop

Yakisoba Mango Salad