Shrimp and mango noodle salad



10 min


4 Servings

Shrimp and mango noodle salad

Michael Graydon


  • 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


  • 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
  • 19 g,
  • Carbohydrates
  • 71 g,
  • Fat
  • 1 g,
  • Fibre
  • 3 g,
  • Sodium
  • 364 mg.

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.