Spicy Shrimp with Mango and Rice Noodles

By Chef Ming Tsai

Spicy Shrimp with Mango and Rice Noodles

(Serves 4)

1 pound snow peas

Kosher salt

1 package (about 9 ounces) rice sticks

3 tbls canola oil

1 tbl minced ginger

1 bunch scallions, white and green parts, thinly sliced, 1 tablespoon of the greens reserved for garnish

Freshly ground black pepper

1 pound small (51–60) shrimp

1 tbls sambal or other hot sauce

2 mangos, peeled and cut into ½-inch pieces

1 cup fresh chicken stock or low-sodium bought

1 tbls rice vinegar or lemon juice


Fill a large bowl with water and add ice cubes. Blanch the peas in abundant salted water until bright green, about 45 seconds. Drain the peas and transfer to the ice water. Transfer the cooking water to a large bowl. When the peas are cold, drain them and pat dry. Set aside. Add the noodles to the bowl with the cooking water. (If the noodles aren’t submerged, add hot water.) When the noodles have softened, after about 15 minutes, drain and set aside. Heat a wok or large sauté pan over medium-high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the ginger and all but the reserved scallions. Season with salt and pepper and then sauté until aromatic for about 30 seconds to 1 minute. Add the shrimp and sauté, stirring, until the shrimp are almost cooked through, about 2 minutes. Add the sambal and mangos, and sauté until the shrimp are cooked through, about 1 minute. Add the snow peas, noodles and stock and simmer, tossing, until the liquid is reduced by three-quarters, 3 to 4 minutes. Add the vinegar and season with salt and pepper.

Transfer to a platter, garnish with the reserved scallion greens, and serve.


© Simply Ming in Your Kitchen: 80 Recipes to Watch, Learn, Cook & Enjoy by Ming Tsai with Arthur Boehm, Kyle Books, 2012.