This soba noodle salad is light and refreshing and perfect for the spring! It's full of bright flavors and crisp veggies and makes the perfect lunch.
In a small saucepan, combine the rice vinegar, sugar and salt and bring to a simmer over medium heat for a couple of minutes or until the salt and sugar are dissolved. Remove from the heat and add the sesame oil, jalapeño, and garlic. Stir together and set aside to cool.
In a large bowl combine the noodles, edemame beans, cucumber, mango, and mint. Toss with the cooled dressing, plate, and toss with the nuts and a wedge of lime. Add chicken or tofu if you're serving it for a meal!