Always adaptable, a fresh mango turns up here as a sweet accent in this savory stir-fry main course. If you are a mango fanatic, increase the amount of mango cubes to suit your taste—and passion.
- Heat wok over medium-high heat. When hot, add oil. Add garlic, stir-fry for 30 seconds and add tofu cubes. Stir-fry for 1 minute, and add snow peas, bean sprouts and flesh from one mango. Continue cooking for 2 to 4 minutes more.
- Mix mango juice with soy sauce, sesame oil and cornstarch mixture, and stir into wok. Cover wok, and cook for 3 to 4 minutes more.
- Drain noodles. Remove cover, and stir in noodles. Cook for 2 to 3 minutes, or until sauce thickens. Remove from heat, and place on serving platter or individual plates. Garnish with remaining mango cubes, and serve.
- Protein Content: 20 g
- Saturated Fat Content: 2 g