Vegetable Mango Stir-fry

Ingredients

• 8 oz. rice noodles
• 3 tsp. peanut oil
• 2 medium red bell peppers, seeded and cut into thin strips
• 8 oz. white mushrooms, sliced
• 2 large cloves garlic, minced
• 1 small head of broccoli, chopped
• 1 large semi-ripe mango, peeled, pitted and sliced
• 8 oz. firm tofu, cubed
• ½ cup vegetable stock or canned broth
• ¼ cup pineapple juice
• 3 Tbs. low-sodium soy sauce
• 2 tsp. sesame oil
• 1 to 2 Tbs. peanut butter

Instructions

1. In a large saucepan, bring 3 quarts of water to a boil. When water boils, add noodles, stirring to prevent sticking. Cook until al dente, stirring occasionally, 4 to 5 minutes. Drain.
2. Meanwhile, in a large skillet or wok, heat oil over medium-high heat. Add bell peppers, mushrooms and garlic and stir-fry until vegetables begin to soften, about 5 minutes. Add broccoli, mango and tofu and stir-fry 4 minutes. Stir in vegetable stock, pineapple juice, soy sauce and sesame oil and bring to simmer. Cook over medium heat, stirring often, until sauce has thickened, 4 to 5 minutes. Reduce heat to low and blend in peanut butter.
3. Transfer noodles to serving plates and spoon mango and vegetable mixture over top. Serve right away.

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