Chili-mint shrimp and noodle salad

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PREP TIME

20 min

TOTAL TIME

30 min

Makes

4 Servings

Chili-mint shrimp and noodle salad

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.


Ingredients

  • 125 g mung bean vermicelli noodles
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 2 tsp lime zest
  • 2 tsp lime juice
  • 1 large mango , peeled and diced
  • 1/3 cup chopped cilantro , or mint
  • 1/4 cup unsalted butter
  • 2 fresh serrano chilies , seeded and minced
  • 1 tbsp finely chopped mint
  • 1/4 tsp salt
  • 340 g frozen raw large shrimp , thawed and peeled
  • 1 lime , cut in wedges

Instructions

  • 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)

  • Calories
  • 342,
  • Protein
  • 14 g,
  • Carbohydrates
  • 44 g,
  • Fat
  • 13 g,
  • Fibre
  • 2 g,
  • Sodium
  • 1022 mg.
  • Excellent source of
  • vitamin B12
Wine Pairings

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.

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