Rice noodle salad with cucumber and mango

1/2 C rice vinegar
2 T sugar
1/2 t salt
2 T lemon juice
1 T sesame oil
Pinch dried hot pepper flakes
2 t dried basil
1 T dried mint
Combine vinegar, sugar, and salt in a small pot and bring to a boil. Stir to dissolve sugar and salt and remove from heat. Add lemon juice, oil, and spices.

Pour the dressing over:
4 C cooked rice vermicelli or bean thread noodles
2 large cucumbers, peeled, seeded, and sliced
1 mango, peeled, pitted, and diced

Top with generous amounts of sesame seeds and chopped peanuts.

My version serves 2-3. It was adapted from the following, which serves 12:

Soba Noodle Salad with Cucumber and Mango (Bon Appetit)
3/4 C rice vinegar
1/4 C sugar
3/4 t salt
3 garlic cloves, chopped
1 red jalapeno or serrano chili, seeded and chopped
3 T lime juice
1 T sesame oil
1-1/2 t grated lime peel
12 oz green soba noodles
1 English cucumber, halved and sliced thin
1 large mango, peeled and sliced
1 C chopped fresh basil
1 C chopped fresh mint
1 C chopped toasted peanuts
Lime wedges

Make the dressing from the first 8 ingredients. Cook the noodles, then rinse and drain. Toss with dressing, then with everything but the peanuts and lime wedges. Top with the peanuts and garnish with the lime wedges.