Mango Chili Thai Noodle Salad

Prep Time: 15 minutes — Cook Time: 15 minutes — Total Time: 30 minutes — Serves: 4 People

Ingredients:

  • 10 1/2 Oz rice vermicelli
  • 1 Tbsp coconut oil
  • 1 Lb Argentine shrimp, peeled and deveined
  • 1 small H‑E‑B Sweet Thai Chopped Salad Kit
  • 1 medium mango, cut into chunks (about 2 cups)
  • 1/3 cup(s) fresh cilantro, finely chopped
  • 1/3 cup(s) Mama Tang’s Sweet Asian Vinaigrette

Instructions:

  1. Heat water to a rolling boil in a large pot. Add noodles to water and cook for 3 minutes, according to package directions.
  2. Drain, rinse with cold water and chill in a large bowl while preparing the rest of the salad.
  3. Heat a large skillet over high. Add oil, shrimp and seasoning. Toss to coat. Cook for 4 to 5 minutes, or until shrimp turn pinkish-white and is cooked through, but not tough. Remove shrimp to a plate.
  4. Add ingredients of chopped salad kit (including dressing and toppings) to noodles. Add mango, cilantro and Mama Tang’s dressing. Toss to coat thoroughly.
  5. Serve immediately or chill for up to 12 hours before serving.

Chef’s Note: Can omit shrimp or substitute with cooked chicken or beef if desired.

Source:  H‑E‑B Cooking Connection