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
-
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.
-
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.