Mango & Shrimp Rice Vermicelli Salad
Prep Time
Cooking Mode
Discover new flavours with a Vietnamese salad made with shrimp, fresh mango and rice vermicelli noodles. It is mixed with fresh vegetables and soy sauce.
1 cup Kim Phat Rice Vermicelli Noodles
3 tbsp lime juice
2 tbsp ChinaLily Sauce Soya
2 tbsp canola oil
1 tbsp LaoGanMa Chili in Oil Crisp
1 tbsp honey
1 tbsp EightTrs Sesame Oil
1 pkg Compliments Cooked 31/40 Pacific White Shrimp, thawed
1 cup 1 ripe mango, peeled, seeded and julienned
⅔ cup 1 large carrot, peeled and julienned
¾ cup 1 cucumber, seeded and julienned
½ cup red pepper, seeded and julienned
¼ cup finely sliced green onion, divided
¼ cup finely sliced mint leaves, divided
¼ cup coarsely chopped cilantro leaves, divided
1 cup Kim Phat Rice Vermicelli Noodles
3 tbsp lime juice
2 tbsp ChinaLily Sauce Soya
2 tbsp canola oil
1 tbsp LaoGanMa Chili in Oil Crisp
1 tbsp honey
1 tbsp EightTrs Sesame Oil
1 pkg Compliments Cooked 31/40 Pacific White Shrimp, thawed
1 cup 1 ripe mango, peeled, seeded and julienned
⅔ cup 1 large carrot, peeled and julienned
¾ cup 1 cucumber, seeded and julienned
½ cup red pepper, seeded and julienned
¼ cup finely sliced green onion, divided
¼ cup finely sliced mint leaves, divided
¼ cup coarsely chopped cilantro leaves, divided
Directions
1Set the rice vermicelli noodles in a bowl and cover with boiling water. Let sit for 3-4 minutes until noodles are tender. Drain and rinse under cold water. Drain well and set aside.
2In a small mixing bowl, whisk together the lime juice, soy sauce, canola oil, chili crisp, honey and sesame oil. Taste and adjust seasoning if needed. Set aside while you prepare the remaining ingredients.
3Remove the tails from the shrimp and slice them in half lengthwise through the middle, set aside. In a large bowl, toss together the noodles and the dressing, coating them evenly. Add the shrimp, mango, carrot, cucumber, and red pepper, along with 3 tbsp (45 ml) each of the green onion, mint and cilantro. Mix gently until combined.
4Transfer to a large platter or plates. Garnish with the reserved green onion, mint and cilantro. Serve immediately.
Tips
1
To finely slice or chiffonade fresh herbs such as mint and basil. Stack the leaves on top of each other, roll them up tightly and finely slice across the roll using a sharp knife to create thin ribbons.
Disclaimer
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Personal Note
Personal Note
