We have a beautiful mint… bush, shrub, I don’t know what exactly it is, in our garden, and due to my not being able to find enough things to make with the leaves it has fallen into disarray and begun to flower. Many, many weeks ago, I made a delicious and amazingly simple glass noodle dish using a recipe I found in Martha Stewart’s magazine. I tweaked it a bit, as it recommends tossing the marinade using the mint and I see no need to waste such bountiful flavor. I also scrapped the marination time, and turned it into a quick and easy summer dish that takes virtually no time at all to prepare.

mint shrimp with glass noodles
based on a recipe from Martha Stewart Living

Toss 3/4 lb shelled and deveined shrimp with 1/2 c chopped fresh mint, 2 chopped garlic cloves, 1 T lime juice, and 1/4 c olive oil. Set aside. In a pourable container, whisk 4 T lime juice, 4 T fish sauce, 1 T cock sauce (Asian chile sauce) 2 T vegetable oil and 2 t sugar. Pass extra chile sauce on the side. Bring a pot of water to boil. Pour boiling water over 1 package cellophane noodles, let stand 6-8 minutes, until softened. As noodles are “cooking”, sautée shrimp in marinade over medium-high heat until cooked through, about 1 minute per side, salt and pepper each side. Divide noodles among bowls with tongs, add a little cooking water if necessary to prevent stickiness. Top with sautéed shrimp. Drizzle with sauce. Continue to sautée the marinade until garlic is browned, add to the dish. Garnish with sliced cucumbers, chiles, and serve with lime wedges.