Shrimp and Mango Salad with Glass Noodles
A refreshing Asian-inspired salad combining delicate glass noodles with succulent shrimp, sweet mango, and aromatic herbs. The dish is dressed with a light rice vinegar sauce that perfectly balances sweet and tangy flavors.
4 servings
21 min
Ingredients
- •4 ounces very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
- •1 pound cooked, peeled, and deveined medium or large shrimp
- •1 large mango
- •3 whole scallions
- •¼ cup coarsely chopped fresh basil
- •1 teaspoon chopped fresh serrano or jalapeño chile
- •⅓ cup rice vinegar
- •2 tablespoons sugar
- •1½ teaspoons salt
Cooking Instructions
- 1.
Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.
8 min
- 2.
Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.
3 min
- 3.
While noodles are soaking, combine shrimp, mango, scallions, basil, and chile in another large bowl.
5 min
- 4.
Stir together vinegar, sugar, and salt in a measuring cup until sugar is dissolved, then toss half of sauce with noodles and half with shrimp salad.
3 min
- 5.
Serve noodles topped with shrimp salad.
2 min
