Every once in while I come across a new, fun, light, asian recipe that pleases my whole family. This recipe from Gourmet fits the bill, and they enjoyed the refreshing light taste of glass noodles, a tangy dressing, mango and shrimp. Our babysitter like it too!
Made a simple asian salad using fresh thai basil, shrimp, and mango
4 ounces bean thread or glass noodles
1 pound cooked, peeled, and deveined shrimp
1 large mango (1 pound), peeled and cut into 1/2-inch cubes
3 scallions, thinly sliced crosswise
1/4 cup coarsely chopped fresh basil
1 teaspoon chopped fresh serrano or jalapeño chile, including seeds, or to taste
1/3 cup rice vinegar (not seasoned)
1 tsp minched garlic
1 tsp minced ginger
1 tsp chili sauce or to taste
2 tbs sugar
1 tbs olive oil
2 tbs sesame oil
1 1/2 tsp salt
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, basil, and chile in another large bowl.
Stir together vinegar, minced garlic, minced ginger, sugar, chili sauce, sesame oil, olive oil 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 and sliced limes on the side.
Recipe adapted from Gourmet
Note: Everyone liked the tangy, sweet taste of this salad.
The first time, I used thawed, frozen cooked shrimp and replaced 1 Tbs of the the rice vinegar with dark chinese vinegar in the dressing for the shrimp. It gave the little shrimp an added depth of flavor.
This time, I made it with large cooked shrimp, and we enjoyed this refreshing salad using our fingers to grab the shrimp tails. Next time I will try this recipe with grilled shrimp.