Stir-fried noodles with peanut sauce and roasted mango

Ingredients

• 200 g Egg noodles (or rice noodles, soba)
• 1 piece Ripe mango (choose a mango that is orange inside)
• 30 g Dried black mushrooms (rehydrated in the noodle cooking water)
• 2 tbsp Sesame oil (divided, 1 tbsp for the mango, 1 tbsp for the mushrooms)
• 1 stem Green onion (scallion) (white part for cooking, green part for garnish)
• 1 piece Garlic clove (pressed)
• 1 cm Fresh ginger (peeled and grated)
• 3 tbsp Smooth peanut butter (no chunks)
• 2 tbsp Soy sauce (low‑salt if possible)
• 1 tbsp Balsamic vinegar (or rice / cider vinegar)
• 1 tsp Sesame seeds (for garnish)
• 1 tsp Chili sauce (optional) (for a spicy kick)

Instructions

1. Rehydrate the black mushrooms

   Bring the noodle cooking water to a boil, pour it over the black mushrooms in a bowl and let sit 10 minutes until fully rehydrated. Drain, reserving the broth.

   Time: PT10M

2. Prepare the mango

   Peel the mango and cut into strips about 0.5 cm thick.

   Time: PT5M

3. Caramelize the mango

   Heat 1 tbsp sesame oil in the pan over medium‑high heat. Add the mango strips, cook 2 minutes each side until golden. Add chili sauce if desired.

   Time: PT4M

   Temperature: medium-high

4. Prepare the peanut sauce

   In a small bowl, combine the pressed garlic, grated ginger, soy sauce, balsamic vinegar, peanut butter, a ladle of noodle cooking water and whisk until smooth. Stir in 1 tsp sesame oil.

   Time: PT5M

5. Cut the rehydrated mushrooms

   Drain the mushrooms, finely chop them.

   Time: PT2M

6. Sauté the mushrooms and onion

   In the same pan, add the second tablespoon of sesame oil, sauté the white part of the scallion, then the chopped mushrooms. Stir‑fry 5 minutes, deglaze with a little mushroom broth to release the fond.

   Time: PT5M

   Temperature: medium

7. Cook the noodles

   Bring a large pot of salted water to a boil, add the noodles and cook 3 minutes al dente. Drain, reserving a ladle of cooking water.

   Time: PT5M

   Temperature: boiling

8. Assemble and serve

   Return the noodles to the pan, add the peanut sauce and a bit of the reserved cooking water, toss to coat. Fold in the caramelized mango strips, sprinkle with green scallion, sesame seeds and, if desired, a drizzle of chili sauce. Serve immediately.

   Time: PT5M

   Temperature: medium

Nutrition Facts

Calories

455

Protein

23 g

Carbohydrates

92 g

Fat

52 g

Fiber

8 g

Ingredient Substitutions

• Instead of Egg noodles: rice noodles, soba noodles
• Instead of Ripe mango: nectarine, peach
• Instead of Dried black mushrooms: dried shiitake, fresh button mushrooms
• Instead of Sesame oil: peanut oil, sunflower oil
• Instead of Green onion (scallion): shallot
• Instead of Garlic clove: garlic powder (1/4 tsp)
• Instead of Fresh ginger: ground ginger (1/2 tsp)
• Instead of Smooth peanut butter: tahini (for a nut‑free version)
• Instead of Soy sauce: tamari
• Instead of Balsamic vinegar: rice vinegar, cider vinegar
• Instead of Sesame seeds: toasted sesame seeds
• Instead of Chili sauce (optional): sriracha, chili paste

Equipment Needed

• Large pot
• Large frying pan
• Colander or strainer
• Cutting board
• Chef's knife
• Small bowl
• Whisk or small spoon
• Garlic press (optional)
• Ladle
• Wooden or silicone spatula

Critical Steps — Do Not Skip

• Rehydrate the black mushrooms properly so they regain their texture
• Caramelize the mango without burning to achieve natural sweetness
• Obtain a smooth peanut sauce by incorporating hot broth water

Chef Tips from the Video

• Use soba noodles for a gluten‑free version (check the label)
• Add a lime zest to the sauce for extra freshness
• Lightly toast the sesame seeds before sprinkling to intensify flavor

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days

Freezer: Not recommended (noodles and mango lose their texture)

Room temperature: Consume immediately, do not leave at room temperature more than 2 hours

Make-Ahead Tips

• Peanut sauce can be prepared 1 hour ahead and kept in the refrigerator
• Mushrooms can be rehydrated the day before and kept in their broth