Stir-fried noodles with peanut sauce and roasted mango
Stir-fried noodles with peanut sauce and roasted mango is a medium Asian Fusion recipe that serves 2. 455 calories per serving. Recipe by Hervé Cuisine on YouTube.
Prep: 22 min | Cook: 24 min | Total: 56 min
Cost: $7.45 total, $3.72 per serving
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
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
Prepare the mango
Peel the mango and cut into strips about 0.5 cm thick.
Time: PT5M
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
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
Cut the rehydrated mushrooms
Drain the mushrooms, finely chop them.
Time: PT2M
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
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
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
Dietary info: Vegetarian, high-fiber
Allergens: peanuts, soy, sesame
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
Peanut sauce is too thick
Add a little more noodle cooking water or broth until desired consistency is reached.
Noodles stick together
Rinse the noodles quickly under cold water after draining and add a drizzle of sesame oil before mixing with the sauce.
Mango becomes too soft
Do not cook it more than 2 minutes per side and watch the coloration.
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
Last updated: August 21, 2026
