Shrimp and mango noodle salad
13
- Prep Time10 min
- Total Time10 min
- Makes4 Servings
Michael Graydon
Ingredients
250-g pkg bean thread noodles
1 large ripe mango
1/4 cup lime juice, about 1 to 2 limes
1 tbsp brown sugar
1 tbsp hot chili-garlic sauce
1/4 tsp salt, or 1 tbsp fish sauce
340-g pkg cooked, peeled medium shrimp
1/2 cup finely shredded fresh mint, basil, cilantro, or a combination
Instructions
Place noodles in a large bowl and cover with very hot tap water. Let stand until tender, about 8 min. Drain, then rinse well with cold running water. Drain again.
Peel mango, slice off the flesh and dice it. In a large bowl, stir lime juice, brown sugar, chili-garlic sauce and salt until sugar is dissolved. Add drained noodles, mango, shrimp and herbs. Toss to coat.
Chatelaine Quickies: Cold Noodles with shrimp and peaches
Nutrition (per serving)
Calories 369, Protein 19g, Carbohydrates 71g, Fat 1g, Fibre 3g, Sodium 364mg.
Kitchen tip:
If using frozen shrimp, rinse under cold running water until thawed. You can replace bean thread noodles with rice vermicelli, prepared according to package directions.
