Add rice noodles to a large pot of warm water, and soak until softened. Stir to break up the noodles; drain, rinse with cold water, then toss with a drizzle of sesame oil to keep noodles from sticking together.
Divide rice noodles into bowls and top with carrots, cucumber, smoked salmon, and mango.
To make dressing: whisk together the the sesame oil, soy sauce, honey, and vinegar. Add the oil slowly, whisking until emulsified. Drizzle over salad and serve with a sprinkling of sesame seeds.
Recipe by Port and Fin at https://portandfin.com/mango-salmon-rice-noodle-salad-with-soy-sauce-vinaigrette/