Claire Tansey shares her Asian-inspired cold noodle salad that covers it all: sweet, salty, sour, and of course some heat!
Chili-mint shrimp & noodle salad
Prep time: 20 minutes
Total: 30 minutes
- 125 g mung bean vermicelli noodles
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 2 tsp each of lime zest and juice
- 1 large peeled and diced mango
- 1/3 cup chopped cilantro
- 1/4 cup unsalted butter
- 2 seeded and minced fresh serrano chilies
- 1 tbsp finely chopped mint
- 1/4 tsp salt
- 340 g thawed and peeled large raw shrimp
Cover noodles completely with boiling water in a large bowl. Let stand, stirring frequently, until tender, 5 to 7 minutes. Drain noodles and rinse with cold water. Squeeze excess water from noodles. Return to bowl.
Whisk fish sauce and brown sugar with the lime zest and juice in a small bowl. Pour over noodles. Add diced mango and chopped cilantro to noodles. Toss until combined.
Melt butter in a large non-stick frying pan over medium. Add serrano chilies, chopped mint, and salt. Stir constantly until butter foams, and then add the shrimp. Cook until shrimp is pink, about 4 minutes. Serve with mango-noodle salad and 1 lime, cut into wedges.
Serves 4 | 342 calories per serving
Courtesy Claire Tansey
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