2000s Recipes + Menus
Shrimp and Mango Salad with Glass Noodles
Serves4
- Active time:10 min
- Start to finish:20 min
April 2007
The light and clean Asian combination of shrimp and mango is treated to a touch of heat from a bit of fresh chile.
- 4 oz very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
- 1 lb cooked, peeled, and deveined medium or large shrimp
- 1 large mango (1 pound), peeled and cut into 1/2-inch cubes
- 3 scallions, thinly sliced crosswise
- 1/4 cup coarsely chopped fresh basil
- 1/4 cup coarsely chopped fresh cilantro
- 1 teaspoon chopped fresh serrano or jalapeņo chile, including seeds, or to taste
- 1/3 cup rice vinegar (not seasoned)
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
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Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.
-
Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.
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While noodles are soaking, combine shrimp, mango, scallions, basil, and chile in another large bowl.
-
Stir together vinegar, sugar, and salt in a measuring cup until sugar is dissolved, then toss half of sauce with noodles and half with shrimp salad.
-
Serve noodles topped with shrimp salad.
- Keywords
- ten-minute mains,
- quick kitchen,
- seafood,
- salad,
- fruit
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