Mango Seafood Glass Noodle Salad

Ingredients

• 8 Shrimp (peeled and deveined)
• 1 Squid (cleaned and sliced into rings)
• 1 bundle Wide Glass Noodles (also known as wide mung bean vermicelli)
• 0.25 Onion (thinly sliced)
• 0.5 Cucumber (seeds removed and julienned)
• 6 Cherry Tomatoes (halved)
• 0.5 Mango (cubed)
• Cilantro (for garnish)
• 1 tbsp Crushed Peanuts (for garnish)
• 5 cloves Garlic (for Thai sauce)
• 2 Chili Peppers (adjust to spice preference, for Thai sauce)
• 3 Cilantro Roots (for Thai sauce)
• 2 tbsp Lemon Juice (for Thai sauce)
• 2 tbsp Fish Sauce (for Thai sauce)
• 1.5 tbsp Sugar (for Thai sauce)
• 2 tbsp Water (for Thai sauce)

Steps

1. 1

   Thinly slice the onion and soak it in a bowl of ice water to remove the harshness and keep it crisp.

2. 2

   Remove the seeds from the cucumber and cut it into thin julienne strips.

3. 3

   Boil the wide glass noodles in a pot of water until cooked through. Drain and set aside.

4. 4

   Blanch the shrimp and squid in boiling water until just cooked. Immediately transfer them to a bowl of ice water to stop the cooking process and maintain a bouncy texture.

5. 5

   Prepare the Thai sauce: Place the garlic, chili peppers, cilantro roots, lemon juice, fish sauce, sugar, and water into a blender or food processor. Blend until smooth.

6. 6

   In a large serving bowl or plate, arrange the cooked glass noodles, prepared vegetables (onion, cucumber, cherry tomatoes, mango), and blanched seafood.

7. 7

   Pour the blended Thai sauce over the salad ingredients.

8. 8

   Garnish the dish with crushed peanuts and fresh cilantro.

9. 9

   Toss everything together thoroughly so the noodles and seafood are well-coated in the sauce, then serve.

Notes

For a kid-friendly, non-spicy version, replace the Thai sauce with a mixture of 1 tbsp sesame paste, 2 tbsp kombu soy sauce, 1.5 tbsp sugar, and 2 tbsp water.

Nutrition per serving

• seafood
• salad
• Thai-style
• appetizer
• no-oil
• summer
• healthy