Asian noodle salad with fruits and shrimp

Ingredients

• 200 g glass noodles (or cooked, cooled spaghetti thin strands)
• 250 g pre-cooked shrimp (frozen or thawed)
• 0.5 red bell pepper
• 0.5 green bell pepper
• 0.5 bunch spring onions
• 125 g small mushrooms
• 2 Garlic cloves
• 1 small mango
• 3 tbsp oil
• Salt
• black pepper (ground)
• 5 tbsp Soy sauce
• 4 tbsp white wine vinegar
• 2 tbsp mango chutney (ready-made)
• 1 tsp freshly grated ginger
• 2 sheets spring roll wrappers (frozen, Asian grocery store)
• sesame oil
• sesame seeds

Instructions

1. 1.

   Cook glass noodles in boiling water for 1 minute, then drain immediately, rinse with cold water and let them dry.

2. 2.

   For sesame chips, brush the wrapper sheets with a little sesame oil and sprinkle with sesame seeds. Cut into desired pieces, place on parchment paper-lined baking sheet and bake at 200°C for about 2–3 minutes until crisp, remove and cool.

3. 3.

   Wash, trim, halve, deseed, and remove white membranes from bell peppers; cut into small pieces. Trim, wash spring onions and slice into ~1 cm rings.

4. 4.

   Clean mushrooms, halve or quarter them. Peel garlic and finely chop. Peel mango and slice the flesh into thin rounds away from the pit.

5. 5.

   Combine soy sauce, vinegar, mango chutney, ginger, sugar, and chili powder in a bowl.

6. 6.

   Heat oil in a wok or large skillet over high heat; stir-fry prepared vegetables for 4 minutes, add shrimp and cook another 2 minutes. Season with salt and pepper, then fold in mango slices.

7. 7.

   Add the sauce to the vegetables, bring to a boil once. Cut glass noodles into bite-sized pieces with scissors and mix in. Serve the noodle salad in bowls garnished with sesame chips.