Glass Noodle Salad with Mango, Bell Pepper, Avocado and Shrimp
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 8 mins |
| Total Time | 48 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g lass noodles
- 1 red pepper (s)
- 0.5 ½ mango (s)
- 1 avocado (s)
- some lime juice
- 12 shrimp
- Oil for frying
- 2 tablespoon peanuts, roasted
For the dressing:
- 2 tablespoon sweet chili sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 chilli pepper (s), red, pitted, finely diced
- 1 tablespoon sesame oil, light
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Let the glass noodles soak in hot water for about 5 minutes according to the instructions on the packet. Then pour into a sieve, drain well and chop up a little.
- Mix the ingredients for the dressing and mix with the glass noodles.
- Halve and core the bell pepper. Peel the mango and cut from the stone. Cut the peppers and mango into narrow strips and divide them crossways again. Halve the avocado, remove the stone, lift the pulp out of the skin, cut into strips and immediately drizzle with a little lime juice.
- Add the pepper and mango strips to the glass noodles and season to taste. Carefully fold in the avocado.
- Fry the shrimp briefly in the heated oil and add to the salad with the peanuts.
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