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Shrimp with Mango and Rice Noodles

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I like watching cooking shows.  Actually, now in the age of internet, I really prefer to skip the talk and watch the clips.  How about you?  Who is your favorite chef?

Tonight’s dinner is compliments of “The Chew.”  “Ming Tsai’s Spicy Shrimp with Mango” is one of our favorite meals, but we make it without the “Spicy.”  Sweet and spicy; mango and hot sauce sounds great!  Alas, I had to leave the hot sauce and black pepper out.  This time I have sugar snap peas instead of snow peas, but it is a minor change.  One way or the other, this meal has yet to last longer than eight minutes at the table.  It gets really quiet in the dining room for those few minutes.  Quiet is the litmus test for a truly great meal.

Here are links to the recipe and to the video clip.

Shrimp with Mango

– Take your kitchen shears and snip through the softened noodles several times in different directions.  You’ll thank me later when your two year old doesn’t remove the whole tangle of long noodles in one scoop.
– Make sure you cut and prepare all of the ingredients before you start.  This recipe cooks so quickly that you won’t have time to catch up before it over-cooks.
– This is my favorite way to cut a mango.
– Every once in a while let your kids eat blindfolded (maybe even with chopsticks) just because they read about it in a science book.
– I bet if you can’t have shrimp you could try this with some chicken.  If you try it let me know how it turned out.



One response »

  1. Pingback: Entrance of the Theotokos | Seasonally Vegan

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