The sweet mangos and their juice add just the right sweet touch to this soy sauce-and-vinegar-based stir-fry. Red peppers and green snow peas make this a pretty and quick summer dinner.
¼ pound steamed or dry Chinese noodles
1 ripe medium mango, cubed (1 cup)
- Turkey’s president, Putin hurl insults after plane downed
- Teen, one of 14 siblings, finally gets to be a kid
- Apple Cup Game Center: UW Huskies dominate No. 20 Cougars, shut down WSU's offense in Seattle
- Black Lives Matter protesters march, conduct sit-ins in downtown Seattle
- Seattle sushi fans, rejoice: Shiro's new place is open
Most Read Stories
1 cup sliced onion
1 cup sliced red bell pepper
¾ pound peeled shrimp
¼ pound fresh snow peas, trimmed (about 2 cups)
¼ cup cashew nuts
3 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons chopped fresh ginger or 2 teaspoons ground ginger
1 teaspoon minced garlic
2 teaspoons cornstarch
Several drops hot sauce
4 teaspoons sesame oil, divided use
1. Place water for noodles on to boil. Cut mango into cubes. Place onion, red pepper, shrimp, snow peas, mango and cashew nuts on a cutting board in order of use. Mix soy sauce, rice wine vinegar, ginger, garlic, cornstarch and hot sauce together in a small bowl.
2. When water comes to a boil, add noodles. Boil two minutes, drain and rinse under cold water. Set aside. Heat 2 teaspoons sesame oil in a wok or skillet over high heat. When oil is smoking, add the onion and red pepper. Stir-fry two minutes. Add the shrimp and snow peas and stir-fry one minute. Add the mango, cashews and sauce and stir-fry, tossing all of the ingredients together for one minute. Remove to a plate. Add remaining 2 teaspoons oil and the noodles. Toss for one minute. Divide noodles in half and place on dinner plates. Spoon shrimp, mango and vegetables over noodles.
— Linda Gassenheimer, The Miami Herald