Shrimp and Mango Salad with Glass NoodlesRomulo Yanes
The light and clean Asian combination of shrimp and mango is treated to a touch of heat from a bit of fresh chile.
Recipe information
Total Time
20 min
Yield
Makes 4 servings
Ingredients
4 ounces very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
1 pound 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 teaspoon chopped fresh serrano or jalapeño chile, including seeds, or to taste
1/3 cup rice vinegar (not seasoned)
2 tablespoons sugar
1 1/2 teaspoons salt
Preparation
Step 1
Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.
Step 2
Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.
Step 3
While noodles are soaking, combine shrimp, mango, scallions, basil, and chile in another large bowl.
Step 4
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.
Step 5
Serve noodles topped with shrimp salad.
