By Shalini Kolluri
This dish tastes a lot like fried rice. However, preparing it with rice noodles makes cooking and eating this recipe a lot funner. Begin soaking the noodles before you begin to chop the vegetables, and they’ll be ready to stir-fry when the other prep is done.
Raw mango is fairly popular in south India. It is used in rice based dishes and pickles.I decided to experiment with it today, and to my delight the sour-sweet element it brings to this dish is fantastic.
The raw mango is highly appreciated for its nutritional value they are excellent source of Vitamin C, which is comparatively more than ripe mangoes; raw mango is a rich source of pectin which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric, malice and succinic acids.
Here’s what you will need..
8 ounces thin rice vermicelli
2 tablespoon sesame oil
2 table spoon soy sauce
1 table spoon sriracha/chili garlic sauce
1 tablespoon garlic paste
1 tablespoon ginger paste
1/2 cup thin raw mango slices ( Peel raw mango, discard the seed and grate or make thin slices)
1 /2 cup broccoli pieces
1/2 cup green bell pepper pieces
1 cup red onion longitudinally cut
1 teaspoon red chili powder
1 teaspoon sugar
salt to taste
tofu 1 cup (cubed pieces)
1 tablespoon dry sherry / vinegar
Add in more vegetables if you like.
Place the noodles in a large bowl, and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander, and cut into 6- to 8-inch lengths with kitchen scissors.Add in 1 teaspoon of salt and 1 tablespoon oil and mix (This way thy don’t stick to each other)
Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and tilting the pan side to side. Add the tofu.
Reduce the heat to medium-high, and stir-fry one to two minutes until the tofu begins to brown.
Add the garlic and ginger paste, and stir-fry for no more than 10 seconds. Add the peppers and mango, and stir-fry two minutes. Add in the broccoli and onions and stir for 5 min till they cook. Make sure they are still a little crisp and semi cooked. This adds an additional crunch while eating the dish. Sprinkle some salt to taste. (i add the salt at this stage to make sure the tofu gets some salt as well. However, since three steps involve using salt, make sure you do not over do it!)
Add in the noodles to the stir fry. Add salt, soy sauce, sriracha, chili powder, sugar and vinegar. Stir gently making sure not to break the noodles. Serve hot.