Bring a salted pot of water to a boil
Drop in the noodles and turn off the heat. Stir to separate the noodles so they do not stick. Stirring occasionally to allow the noodles to completely soften approx. 5 min. Drain thoroughly so no water remains.
Mix all of the vegetables, mango, sesame seed oil, and cilantro, season to taste.
In a small skillet toast the peanuts, shaking the pan over the burner to distribute the heat lightly browning the peanuts.
Assembly: mix vegetables with noodles
Dress with vinegrette, taste for salt seasoning and sprinkle with toasted peanuts.
In a small pot combine all of the vinegrette ingredients together. Bring to a boil, stir to dissolve sugar and turn off heat. Leave on burner to blend flavours.
Bring to room temperature and pour 2-4 tbsp of the vinegrette over salad.
This can be stored for months in the refrigerator.