A light summer lunch

As much as I love to eat, I find myself skipping lunch most of the days. Not that I am trying to go on a diet, although I probably should, judging from my escalating weights. The actual reason though, is because I snack all the time! There's always cookies, muffins, tarts or cakes lying around. There's no real incentive to make lunch for myself. Not even a simple sandwich.

I am simply too lazy to make myself lunch. Last week however, after flipping through the April 2007 Gourmet magazine, I found myself craving for one of the recipe - the shrimp and mango salad with glass noodles. Other than the basil that the recipe required, I had everything on hand. So, I got up and make myself this light summer lunch. Obviously, I have a soft spot for anything that has mango and shrimp in it.

After making the salad exactly the way the recipe described (except that I replaced flat leaves parsley for basil), I find it to be unbearably pungent and soury. Too much vinegar! Some adjustment was required. I added sugar, but it didn't help much. Perhaps I could add the avocado that had been sitting forlornly in the fridge for a long time? With a stroke of luck, the creaminess of the avocado saved the fate of the miserable salad. At least it was edible after that. And I happily devoured my plate of summer salad in front of other yummy blogs. Secretly hoping that I could sneak into their kitchen and steal some of the fantastic leftover for lunch instead....



Shrimps and Mango Salad with Glass Noodles
adapted from Gourmet April 2007

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

Cover noodles with boiling-hot water in a large bowl and let stand 8 minutes.
Drain noodles in a colander and rinse with cold running water. Drain well, then return to bowl.

While noodles are soaking, combine shrimp, mango, scallions, basil, and chile in another large bowl.

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.

Serve noodles topped with shrimp salad.

Note: I add one chopped avocado to the salad.