Ingredients

• 4 ounces mung bean noodles or rice noodles, rehydrated
• 6 ounces baby spinach or arugula
• 1 Fresno chile, seeds removed and finely sliced
• 1 mango, peeled, stone removed and diced
• 1/4 cup rice wine vinegar
• 3 tablespoons sweet chili sauce
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 1 tablespoon peanut oil

Instructions

1. In a large bowl, toss together the noodles, spinach, chiles and mango and set aside.
2. Whisk together the vinegar, chili sauce, fish sauce, lime juice and peanut oil. Taste and adjust flavors if desired. Dress the salad just before serving.