Active Time

　　10 min

　　Total Time

　　20 min

　　The light and clean Asian combination of shrimp and mango is treated to a touch of heat from a bit of fresh chile.

　　

Ingredients

Makes 4 servings

　　4 ounces very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)

　　1 pound cooked, peeled, and deveined medium or large 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)

　　2 tablespoons sugar

　　1 1/2 teaspoons salt

　　

Step 1

Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.

　　

Step 2

Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.

　　

Step 3

While noodles are soaking, combine shrimp, mango, scallions, basil, and chile in another large bowl.

　　

Step 4

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.

　　

Step 5

Serve noodles topped with shrimp salad.