chilled noodle salad with mango

This recipe is SO good! I made it two days in a row, once for each person who reads this blog! This recipe is a vegetarian version of the vermicelli-noodle bowls you get at Vietnamese restaurants. That was a lot of v-words. The sauce is such an amazingly delicious substitute for the Vietnamese sauce, nuoc cham, that I think I like it even better than the fish-sauce version. And the salad is so light and fresh, salty and sweet, but still so hearty and filling. Check out the full recipe here.
The only new twist on the recipe was the addition of mango, which was so delicious! However, since mangoes on the mainland tend to be hit-or-miss, you could certainly leave out the mango and put in some kind of seasoned tofu.
The first time I made this, I forgot to put in the cilantro, but it was still great. The second time, I left out the mint, and it was still great. There are so many flavors going on it this salad, which makes it a very forgiving recipe. Just don't leave out the peanuts!
Even though I made it twice, it got scarfed down before pictures could be taken both times. Fortunately, it happened to be the cover recipe, so it was easy to find a picture online.