1. In a small skillet over medium heat, toast the sesame seeds until fragrant and light brown, about 2 minutes. Set them aside to cool.
2. In a large pot, boil the noodles until tender but firm to the bite, 8 to 9 minutes. Drain and rinse under running cold water and drain again. Toss with 1 tablespoon of the oil.
3. In a large bowl, combine the remaining vegetable oil with the sesame oil, vinegar, lime juice, honey, salt, pepper, and red pepper flakes, if using. Whisk to mix well. Add the noodles, green onions, carrots, mango, and cilantro and toss. Add more salt and pepper to taste, if needed. Refrigerate the salad for 2 hours, stirring every half hour, so that the noodles absorb the dressing evenly. Serve the salad cold with the sesame seeds sprinkled over the top.
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|Serving Size: 1 Serving (181g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 94 (53%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 0mg||0 %|
|Sodium 7.4mg||0 %|
|Potassium 260.5mg||7 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 16.9g|
|Protein 2.7g||4 %|
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Calories per serving: 178
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