Serves 2

3 packages Miracle Noodle Ready to Eat Fettuccine, drained, rinsed well, and patted dry
1 cup ripe mango, diced
1 cup cucumber, thinly sliced
1/2 cup red bell pepper, thinly sliced
1/4 cup red onion, very thinly sliced
1/4 cup fresh cilantro, chopped

For the dressing:
2 tablespoons gluten-free tamari or soy sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon sesame oil
1 to 2 teaspoons chili garlic sauce, to taste
1 teaspoon honey or maple syrup
1/2 teaspoon grated fresh ginger
1/2 teaspoon garlic, minced

1.) Drain and rinse the Miracle Noodle Ready to Eat Fettuccine thoroughly and pat dry very well with paper towels. For the best texture, place the noodles in a dry nonstick pan over medium heat and cook for 2 to 3 minutes to remove excess moisture, then let cool completely.

2.) In a large bowl, combine the cooled noodles, diced mango, cucumber, red bell pepper, red onion, and cilantro.

3.) In a small bowl, whisk together the tamari, rice vinegar, lime juice, sesame oil, chili garlic sauce, honey or maple syrup, ginger, and garlic until well combined.

4.) Pour the dressing over the noodle mixture and toss until everything is evenly coated.

5.) Chill for 10 to 15 minutes before serving to allow the flavors to meld. Taste and adjust seasoning if needed before serving.