This Thai-inspired one-dish meal has it all: noodles, tofu, vegetables and even fruit, all sparkling with that complex sweet-sour-salty flavor that makes Asian dishes so compelling. The actual cooking time on this dish is just 15 minutes or so, making it a quick fix in the morning if you do the prep work the night before: place the prepared garlic, ginger and red chile in one bowl, the bell pepper, snow peas, baby corn and scallions in another bowl, and the tofu and soy-lime marinade in a third. Refrigerate, covered, and in the morning dice the mango while the noodles are cooking and proceed with the recipe. For this dish, look for medium-size flat rice noodles that look like linguini. Rice noodles can be found in the Asian foods section of your grocery store or at an Asian market.
-Jennifer McCann Author of Vegan Lunch Box: Around the World
Try these mango noodles with a basil salad with lime and red curry dressings.
3 tablespoons low-sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 teaspoons toasted sesame oil
2 teaspoons sugar
8 ounces (about ½ tub) Chinese-style firm tofu, cut into bite-size pieces
6 ounces flat rice stick noodles
2 tablespoons canola oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 fresh red chile, seeded and sliced
1 yellow, red, or orange bell pepper, seeded and cut into strips
6 ounces fresh snow peas
1 (15-ounce) can whole baby corn, drained and rinsed (about 1 cup)
5 scallions, sliced (both white and the first inch of green)
1 fresh ripe mango, peeled and diced
1. Stir the soy sauce, lime juice, sesame oil and sugar together in a small bowl, then pour over the tofu and set aside to marinate while you prepare the rest of the dish.
2. To cook the rice noodles, bring a large pot of water to a boil. Remove from heat and add the noodles to the hot water. Soak the noodles, stirring occasionally with a fork to keep the noodles from sticking together, until the noodles are soft but al dente, about 7 minutes (or according to package directions). Drain the noodles immediately and rinse under cold water. Set aside.
3. Heat the canola oil in a skillet or wok over medium-high heat. Add the ginger, garlic and red chile and cook, stirring, for 1 minute or until fragrant. Add the bell pepper, snow peas, baby corn and scallions and stir-fry for 2 to 3 minutes, until the snow peas are bright green.
4. Add the noodles and tofu to the skillet along with the lime juice mixture and cook, stirring, until the noodles are warmed through. Top with the diced mango and serve.
Gluten-free (if using certified gluten-free oats), wheat-free, soy-free, nut-free.
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