Shrimp-Mango Stir-Fry with Rice Noodles, and Cucumber Salad

Happy Friday!!
(serves 4)

Shrimp Mango Stir-Fry:
5 oz. uncooked rice noodles
3 T. water
4 t. fresh lime juice
2 t. brown sugar
2 t. fish sauce
1/2 t. cornstarch
1/8*-1/4 t. crush red pepper flakes
1/4 t. freshly ground pepper
12 oz. large shrimp, peeled and deveined
1 T. canola oil, divided
1 cup sliced sweet* onion
1 cup sweet red bell pepper, sliced
1 T. minced peeled fresh ginger (keep the knob in the freezer*)
1 cup cubed peeled ripe champagne* mango
1/2 cup torn fresh lemon* basil leaves (it's SPRING, so I encourage you to plant an herb garden*)

Shaved Cucumber and Red Onion Salad:
3 T. seasoned* rice wine vinegar
1 T. toasted* sesame oil (you can find this at Trader Joe's)
1 t. Sugar in the Raw*
1/4 t. freshly ground pepper
Dash of Kosher* salt
2 cups thinly sliced Persian* or English* cucumber (do not peel*)
1 cup very thinly sliced red onion

For the stir-fry:
Prepare the noodles according to package directions. Drain. Combine 3 T. water and next 4 ingredients (through cornstarch) in a small bowl, stirring with a whisk. Set aside. Combine red pepper, black pepper, and shrimp in a medium bowl; toss to coat. Heat a wok or large skillet over high heat. Add 1&1/2 t. oil to pan; swirl to coat. Add shrimp mixture; cook 3 mins. or until shrimp are almost done, turning once. Remove shrimp mixture from pan. Add remaining 1&1/2 t. oil to pan; swirl to coat. Add onion, bell pepper, and ginger; cook 2 mins., stirring occasionally. Return shrimp mixture and juice mixture to pan and juice mixture to pan. Add mango; cook 1 min. or until liquid thickens slightly and shrimp are done. Sprinkle with basil. Serve over noodles.

For the salad:
Whisk together the first 5 ingredients in a medium bowl. Add cucumber and onion, toss to coat. Cool in fridge til serving*.

"Rejoice and be Thankful" today. And have FUN!!

Love,

MM