Wednesday, August 12, 2009

Shrimp and Mango salad with glass noodles

I found this recipe on Epicurious one night after discovering a luscious mango at the farmers market on a hot summer day that I wanted to showcase as much as possible. I added a few more ingredients to make it FAQ friendly as well as perk up the flavor, it was pretty to look at, light and delicious! Perfect for a hot summer day and makes a nice presentation for company. Glass or cellophane noodles are available in the Asian section of grocery stores and are gluten-free (they're made either with mung beans, tapioca or yam, sometimes rice)....I use them a lot, even occasionally in place of western noodles/pasta. When possible, I go to Asian markets and stock up since they're cheaper there.

Shrimp and Mango Salad with Glass Noodles
Adapted from Gourmet | April 2007

Yield: Makes 4 servings
Active Time: 10 min
Total Time: 20 min
4 ounces very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
1 pound peeled and deveined medium or large shrimp
2 T. oil
1 large mango (1 pound), peeled and cut into 1/2-inch cubes
3 scallions, thinly sliced crosswise
1/4 cup coarsely chopped cilantro
one handful of fresh mint, roughly chopped
1/3 cup rice vinegar (not seasoned), or champagne or white balsamic vinegar
2 tablespoons sugar
1 1/2 teaspoons salt

Saute shrimp in a hot pan with 2 T oil for 3-4 minutes or until done. Do not overcook. Let cool to room temperature.

Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes. Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.

While noodles are soaking, combine shrimp, mango, scallions, cilantro, and mint in another large bowl.

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.

Serve noodles topped with shrimp salad. Enjoy. © Condé Nast Digital, Inc. All rights reserved.

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