Share story

Serves 2

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)

This week, save 90% on digital access.

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

Custom-curated news highlights, delivered weekday mornings.