Every time I make an Asian-inspired meal from Cooking Light, I wonder if this will be the one that’s a bit off, the one that doesn’t quite come together. And without fail we sit down to something fabulous, in a way I hadn’t ever considered before. By now I should know better, the folks who design recipes at Cooking Light magazine seem to always get it right.
This one was no different. It looks like a very simple shrimp stir-fry with noodles, and it is really, but mango? with shrimp? Yes, yes, and yes! Add some sliced peppers and onion, plus ginger and I find it hard to describe the complexity and absolute deliciousness of this dish. I swear it’s the ginger that brings it all together, so please don’t leave it out.
This recipe is meant to serve four, but two of us ate it all, with no regrets. It’s that good!!
The other good thing about it is that it can be made quickly like most other stir-frys. Slice, chop, measure and mix all the ingredients in advance and once you turn on the burner, cooking commences and it’s done in a flash.
Yield: serves 4
- 5 ounces uncooked rice noodles, or soba noodles
- 3 tablespoons water
- 4 teaspoons fresh lime juice
- 2 teaspoons brown sugar
- 2 teaspoons fish sauce
- 1/2 teaspoon cornstarch
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon ground black pepper
- 12 ounces large shrimp, peeled and deveined
- 1 tablespoon canola oil, divided
- 1 cup sliced yellow onion
- 1 cup sliced red bell pepper
- 1 tablespoon minced peeled fresh ginger
- 1 cup cubed peeled ripe mango
- 1/2 cup torn fresh basil leaves
1. Prepare noodles according to package directions. Drain.
2. Combine 3 tablespoons water and next 4 ingredients (through cornstarch) in a small bowl, stirring with a whisk. Set aside.
3. Combine red pepper, black pepper, and shrimp in a medium bowl; toss to coat.
4. Heat a wok or a large skillet over high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add shrimp mixture; cook 3 minutes or until shrimp are almost done, turning once. Remove shrimp mixture from pan.
5. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, bell pepper, and ginger; cook 2 minutes, stirring occasionally. Return shrimp mixture and juice mixture to pan.
Add mango; cook 1 minute or until liquid thickens slightly and shrimp are done.
Sprinkle with basil. Serve over noodles. (I mixed mine right in with the shrimp mixture.)
SOURCE: Cooking Light Magazine
Oh wow! A beautiful dish, in every sense…