Vegetable Stir-fry Noodles

When ever the word 'Summers' come to our mind 'Raw-mango' is another that comes as well,isn't it? Semi-ripe mangoes add an incomparable depth of flavor to many dishes. Here is a stir fry dish served over noodles, I hope you like it.

Ingredients:

Rice noodles.

2 tsp peanut oil.
1 medium each red,yellow bell peppers and green capsicum, seeded and cut into thin strips.
8 oz. white mushrooms, chopped.
2 large cloves garlic, minced.
12 broccoli florets.
1 large semi-ripe mango, peeled, pitted and sliced.
½ cup vegetable stock.
¼ cup pineapple juice.
3 tbsp low-sodium soy sauce.
2 tsp sesame oil.
1 tbsp peanut butter.

1/2 tsp chili flakes.

1 tsp ready-made stir-fry sauce.

Salt and sugar to taste.

Method:

In large saucepan, bring water to boil. When water boils, add noodles stirring to prevent sticking. Cook until al dente, stirring occasionally, 4 to 5 minutes. Drain.

Meanwhile, in a wok, heat oil over medium-high heat.

Add bell peppers, mushrooms, and garlic, and stir-fry until vegetables begin to soften, about 5 minutes. 

Now add broccoli, mango and stir-fry 4 minutes.

Stir in vegetable stock, pineapple juice, soy sauce, stir-fry sauce, chili flakes and sesame oil, and bring to simmer. Cook over medium heat, stirring often, until sauce has thickened, 4 to 5 minutes. 

Reduce heat to low and blend in peanut butter and adjust salt and sugar accordingly.

Transfer noodles to serving plates, and spoon mango and vegetable mixture over top.

Serve right away.

Its light and yummy...enjoy it Caribbean Style! *winks*