Vietnamese Shrimp Noodles with Green Mango and Herbs

• 180 g rice vermicelli
• 300 g raw, peeled shrimp
• 1 small green mango (about 250 g)
• ½ cucumber
• 2 stalks lemongrass
• 2 cloves garlic
• 1 lime
• 2 tbsp fish sauce
• 1 tbsp sugar
• 1 red chili pepper
• 1 tbsp neutral oil
• 15 g mint
• 15 g cilantro

How to make it

1. 1

   Prepare the rice vermicelli according to the package instructions. Rinse with cold water, drain well and divide between two bowls.

2. 2

   In a small bowl, whisk the lime juice with the fish sauce and sugar until the sugar has dissolved. Finely chop the chili pepper and stir it in.

3. 3

   Cut the green mango and cucumber into thin strips. Pick the mint and cilantro leaves from the stems. Finely chop the garlic. Remove the outer leaves from the lemongrass and finely chop the tender inside as much as possible.

4. 4

   Heat the oil in a frying pan over medium heat. Cook the lemongrass and garlic for about 30 seconds, until fragrant. Add the shrimp and cook for 2–3 minutes, turning halfway through, until opaque and cooked through.

5. 5

   Divide the mango, cucumber, mint and cilantro over the noodles. Spoon the warm shrimp on top and drizzle with the dressing. Serve immediately.