Shrimp and Mango Salad With Glass Noodles

From Gourmet April 2007. A perfect light summer dish that is made in about 20 minutes.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  ounces  very thin bean thread noodles (also known as cellophane, glass, or mung bean noodles)
• 1  lb  cooked peeled, and deveined medium shrimp or 1  lb large shrimp
• 1  large mango, peeled and cut into 1/2-inch cubes (1 pound)
• 3  scallions, thinly sliced crosswise
• 1⁄4 cup  coarsely chopped fresh basil
• 1  teaspoon  chopped fresh  serrano peppers (to taste) or 1  teaspoon jalapeno chile, including seeds (to taste)
• 1⁄3 cup rice vinegar (not seasoned)
• 2  tablespoons sugar
• 1 1⁄2 teaspoons salt

Directions

1. Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.
2. Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.
3. While noodles are soaking, combine shrimp, mango, scallions, basil, and chile in another large bowl.
4. Stir together vinegar, sugar, and salt in a measuring cup until sugar is dissolved, then toss half of sauce with noodles and half with shrimp salad.
5. Serve noodles topped with shrimp salad.