Sweet & Spicy Stir Fry Noodles with Mango

This recipe was inspired by my friend Elizabeth and a recipe in the Everyday Happy Herbivore cookbook.  It was really really good.  My husband said it was the best thing he’s had in a while.

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  • 1 package tofu (14 – 16 oz), pressed and cut in 1/2″ cubes***  See Chef’s Note at end
  • olive oil for sauteing
  • 7 oz stir fry rice noodles
  • 1/2 cup veggie broth
  • 5 garlic cloves, minced
  • 1/4 tsp red pepper flakes (or to taste)
  • 1/4 cup reduced sodium tamari (less if you want less sodium)
  • 1/4 cup rice vinegar or apple cider vinegar
  • 2 Tbsp sweet red chili sauce (I did find this at our local Vitamin Cottage under the Thai Kitchen brand!)
  • 1 Tbsp minced ginger
  • 1 bunch green onions, chopped – keep white/light green parts separate from dark green parts
  • 1 red pepper, sliced thinly
  • 4 oz chopped white mushroooms
  • 2 baby bok choys (about 14 oz), chopped
  • 2 mangoes, cubed (tips on cutting mango)

Saute tofu in olive oil until browned and crisped up a bit.

Prepared noodles according to package instructions.  If done before rest, rinse under cool water when done.

Combine all sauce ingredients (in blue) in a measuring cup or bowl.  Pour into a saute pan and add white/light green green onions, red pepper, mushroooms, and bok choy.  Put a lid on and cook about 5 minutes or until everything is to your desired tenderness.  Toss with rice noodles (reheating if necessary) and mangoes.  Serve with the green parts of the green onions on top.

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Chef’s Note:   I tried subbing about 12 oz of shelled edamame for the tofu and it was fantastic!!

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3 thoughts on “Sweet & Spicy Stir Fry Noodles with Mango

  1. Pingback: This Week’s Menu | Plant Based for Health

  2. Pingback: This Week’s Menu | Plant Based for Health

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