I hear you like Asian food? So here’s a recipe for Noodles with Shrimp and Mango.
I love Asian food, both cooking and eating it.
Those who have been around here for longer know that I am crazy about Asian food.
I am fascinated by Asian culture, spicy foods, and all that it entails.
I like to try new flavors and the sensations that the flavors provoke!
I am not one to mix sweet and salty in the same dish, but the truth is that Asian food that mixes these two elements is wonderful!
Do you know the concept of umami? It has something to do with the combination of all the flavors that taste buds recognize: sweet, salty, sour, and bitter, and their perfect combination.
This concept came about due to the explosion that is Asian food.
Well, a while ago I asked you on Instagram stories what you would like to see here and you said you wanted summer recipes with shrimp and mango.
Well, here I am delivering what you asked for, some wonderful noodles with shrimp and mango, that you can eat either hot or cold.
They work perfectly as a warm and comforting meal; and also as a cold meal, like an Asian salad, if you can call it that.
Look, for me, they work all the time, even as an afternoon snack. ahah Yes, I’m serious.
I’m crazy, I know!
How to make these Noodles with Shrimp and Mango?
Carlos from Foodie Meetup is always saying that I am always repeating myself: ah and so, this recipe is super easy, super quick, and blah, blah, blah…
He makes me laugh a lot, he truly does!
But guys, believe me, it’s true! I LOVE quick recipes that don’t take much work.
There’s nothing like getting to the kitchen, mixing a few things together, and off you go! This a wonderful recipe without wasting a lot of time…
Make it and see for yourself that what I say is true. 😉 My recipes are really easy!
Do you accept the challenge?
For this recipe you’ll need:
- Vermicelli noodles (as known as glass noodles)
- Frozen shrimp kernels (or the type of shrimp of your choice)
- Mango (not too ripe, so it doesn’t fall apart)
- Green bell peppers
- Cloves of garlic
- Red chili pepper
- Almonds with peel
- Fresh coriander
- Fresh mint
- Soy sauce
- Sesame oil
- Olive oil
What tricks will ensure that these Noodles with Shrimp and Mango taste just right?
- Before you start cooking the noodles, you need to leave the shrimp and mango to marinate in different bowls.
- The marinating process is not mandatory, but it makes the dish much more flavorful.
- The mango should be half green so that it can easily be diced. It also helps the texture of the dish itself.
- The chili pepper is just to give a little more flavor to the dish. If you remove the seeds, the spiciness is dramatically reduced.
- Almonds are much better roasted because they’ll add even more texture to the dish.
- The aromatic herbs are essential because they greatly enhance the flavor of the noodles with shrimp and mango and bring freshness to the dish.
Let’s check the step-by-step?
Noodles with Shrimp and Mango
- 2 servings vermicelli noodles
- 300 gr frozen shrimp kernels
- 1 mango
- 2 tbsp soy sauce
- 1 tbsp sesame seeds
- 1 red chili pepper
- 2 limes
- ½ green bell pepper
- 3 garlic cloves
- 1 cup almonds with peel
- 1 handful fresh coriander
- 1 handful fresh mint
- Olive oil to taste
- Start by placing the shrimp in a bowl, along with the soy sauce, sesame oil, and the juice of one lime.
- Wash the red chili pepper well and open it in half.
- Remove the red chili pepper seeds and slice the pepper into rounds. Add them to the shrimp. Stir well and set aside.
- In another bowl, put the diced mango, along with the juice of the other lime.
- Chop the coriander and the mint and add ⅓ of this mixture to the mango. Reserve the remainder.
- Mix well all the ingredients in the mango bowl and let them marinate until it's time to use them.
- Heat a frying pan without any fat and add the almonds until they toast.
- Put water in a pot and once it boils add the noodles for 2 min and remove from the heat.
- Rinse the noodles in cold water and set aside.
- In a very hot wok with a drizzle of olive oil, place the shrimps and let them cook on both sides.
- Remove the shrimp one by one and set them aside.
- Pass ⅔ of the noodles through the sauce that remained in the wok. Mix with the remaining noodles and set aside.
- Slice the green bell pepper into thin strips and sauté in the wok with a little olive oil and minced garlic, until it is al dente.
- Arrange the noodles in a bowl.
- Add the shrimp, green bell pepper, and marinated mango.
- Add the toasted almonds and sprinkle with the coriander and mint mixture.