Ingredients:•
•1/2 lb (230 g.) fresh asian noodles (I used fresh broadcut steamed Asian noodles from the deli section)
•1 ripe mango, flesh scooped out and cut into thin pieces
•3 spring onions, sliced or cut into thin strips
•1/2 to 1 cup cooked shrimp (OR vegetarians substitute fried tofu)
•1/2 red bell pepper, chopped into small pieces or thin strips
•1/2 cucumber, sliced into matchstick-like pieces
•1/2 cup chopped fresh coriander
•Garnish: extra coriander, extra dried crushed chili, and a handful of fresh basil
•SWEET CHILI SAUCE DRESSING: (double this recipe if using more than 1/2 lb. noodles)
•2 cloves garlic, minced
•6 Tbsp. fresh-squeezed lime juice (or juice of 1 lime)
•3 Tbsp. soy sauce
•3 Tbsp. fish sauce (vegetarians substitute 4 Tbsp. soy sauce)
•1/2 to 1 tsp. dried crushed chili (available in the spice aisle)
•1/4 to 1/2 tsp. cayenne pepper
•2-3 Tbsp. brown sugar (to taste)
•1/2 to 3/4 Tbsp. sesame oil (available in the Asian aisle)
Preparation:
1.Briefly boil noodles according to directions on package, or until "al dente" (for fresh noodles, this will only take a few minutes).
2.Drain the noodles, and then rinse through with cold water. Set aside to drain again while you prepare other ingredients.
3.Stir together all the dressing ingredients. Taste-test for sweet-sour balance (it should taste sweet more than sour). Add more sugar if needed. Add more chili/cayenne if you'd like it spicier (dressing will taste less spicy when mixed with the noodles).
4.Place noodles and remaining ingredients (except garnish) in a salad bowl. Drizzle over the dressing and toss well.
5.Taste-test the salad, adding more fish sauce if not salty or flavorful enough. (If too salty or sweet, add another generous squeeze of lime juice.)
6.Sprinkle with extra chopped coriander, another sprinkle of dried crushed chili, and a handful of fresh basil. Serve immediately, or refrigerate for later. Eat within 24 hours for the best-tasting noodle salad
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