Spicy wok vegetables with mango

Name: Spicy wok vegetables with mango
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g Asian wheat noodles, salt; 1 can(s) (314 ml) Bamboo shoots; 2 medium-sized onions; 1 Garlic clove; 2 (approx. 200 g) Carrots; 2 Peppers (e.g. green); 1-2 (approx. 700 g) Mangoes; 1 small red chili pepper or some Sambal Oelek; 2-3 TABLESPOONS oil, 5-7 tablespoons soy sauce; 1 tablespoon (approx. 30 g) Peanut cream (glass); 50 g roasted peanut kernels

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g Asian wheat noodles, salt
1 can(s) (314 ml) Bamboo shoots
2 medium-sized onions
1 Garlic clove
2 (approx. 200 g) Carrots
2 Peppers (e.g. green)
1-2 (approx. 700 g) Mangoes
1 small red chili pepper or some Sambal Oelek
2-3 TABLESPOONS oil, 5-7 tablespoons soy sauce
1 tablespoon (approx. 30 g) Peanut cream (glass)
50 g roasted peanut kernels

Directions

1
Cook the pasta in boiling salted water for 4-5 minutes, stirring occasionally. Drain, quench and drain very well
2
Drain the bamboo and cut into slices. Peel onions and garlic and dice finely. Peel, wash and thinly slice the carrots. Clean, wash and cut the peppers into thin strips. Peel mangos, cut the flesh in thin slices from the stone. Carve chilli, remove seeds and chop finely
3
Heat the oil in a wok or large frying pan. Brown the carrots and peppers in it, take them out. Fry the noodles, onions, garlic and bamboo in the frying fat in portions. Add the carrots, peppers, chilli and mangoes and fry for 3-4 minutes, turning over. Deglaze with 1/8 l water, stir in soy sauce and peanut cream. Bring to the boil, simmer for about 2 minutes. Sprinkle with nuts
4
People with sensitive stomachs should avoid the simultaneous consumption of mangos and milk or alcohol. It could lead to stomach problems