Chili-mint shrimp and noodle salad
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- Prep Time20 mins
- Total Time30 mins
- Makes4 Servings
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 14g, Carbohydrates 44g, Fat 13g, Fibre 2g, Sodium 1022mg.
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.