Chili-mint shrimp and noodle salad
This article has not been rated yet.
Chili-mint shrimp and noodle salad.
Photo, Erik Putz.
Take a break from the midweek hustle and throw together a fast and fresh meal for dinner. Chopped mango, mint, and serrano chilies give this dish a punch of fresh flavour that everyone will love.
mung bean vermicelli noodles
, peeled and diced
, or mint
, seeded and minced
frozen raw large
, thawed and peeled
, cut in wedges
- COVER mung bean vermicelli noodles completely with boiling water in a large bowl. Let stand, stirring frequently, until tender, 5 to 7 min. Drain noodles and rinse with cold water. Squeeze excess water from noodles. Return to bowl.
WHISK fish sauce with brown sugar, lime zest and lime juice in a small bowl. Pour over noodles. Add mango and cilantro (or mint) to noodles. Toss until combined.
MELT butter in a large non-stick frying pan over medium. Add serrano chilies, 1 tbsp finely chopped mint and salt. Stir constantly until butter foams, then add shrimp. Cook until shrimp is pink, about 4 min. Serve with mango-noodle salad and lime.
Nutrition (per serving)
- 14 g,
- 44 g,
- 13 g,
- 2 g,
- 1022 mg.
- Excellent source of
- vitamin B12
Chili shrimp and noodle salad
Pair it with: An exotic Chilean Viognier.
This bargain-priced, easy-drinking white is a carnival of ripe pineapple, peach, pear and mango flavours The wine is textured and mouth filling with a sturdy acid backbone to give it structure.
Top pick: Cono Sur Bicileta Viognier, Chile, $10.