Shrimp and Mango Noodle Salad

I think I might start buying mangoes more often. I never realized how much I liked them! Paired with one of my other favorite things, shrimp, this might be my new favorite summer salad. Simple, easy and delicious! Feel free to adjust if you like it more or less spicy or add your own ingredient or spice. You could try sweet chili sauce instead of hot or use orange juice instead of lime. Mandarins instead of mango.....You get the idea! Make it your own!

What you need

 

250-g pkg bean thread noodles or rice vermicelli
1 large ripe mango
1/4 cup lime juice, about 1 to 2 limes
1 tbsp brown sugar
1/2 tbsp hot chili-garlic sauce
1/4 tsp salt or 1 tbsp fish sauce
350 g package of cooked, peeled medium shrimp (or uncooked, peeled)*

1/2 cup finely shredded fresh mint, basil, cilantro or a combination 

 

PLACE noodles in a large bowl and cover with very hot tap water. Let stand until tender, about 8 min.(Rice vermicelli takes longer) Drain, then rinse well with cold running water. Drain again.
Peel mango, slice off the flesh and dice it. In a large bowl, stir lime juice, brown sugar, chili-garlic sauce and salt until sugar is dissolved. Add drained noodles, mango, shrimp and herbs. Toss to coat.

*IF using uncooked shrimp, thaw them in a bowl of warm water and then saute in a small pan with a bit of butter until cooked.