Shrimp Salad

Pasta dishes are always a good idea!

Put the egg noodles in a large bowl and pour boiling hot water until they are completely covered. Stand for 10 min.

Drain the noodles thoroughly and rub dry with kitchen roll.

Heat the sunflower oil or other vegetable oil in a large frying pan or wok and pan-fry the noodles for 5 min, turning them frequently to the other side.

Remove the wok from the stove and add the sesame oil, sesame seeds and bean sprouts. Stir until well incorporated.

In another baking bowl, mix the mango slices, scallions, radish and crab tails. Add in the light soy sauce and sherry and mix thoroughly.

Mix the shrimp mixture with the noodles and arrange on a serving plate. Alternatively, the noodles can be arranged the same way around the shrimp mixture on the serving plate.

Bring to the table immediately because this leafy salad tastes best warm.

Use canned mango slices, drained and rinsed.

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