Vegetable Mango Stir-fry

Vegetable Mango Stir-fry recipe from Down to Earth Organic and Natural.

4-6 Servings

Updated: Mon, 05/13/2019 - 9:05pm


  • 8 ounces rice noodles
  • 3 quarts water
  • 3 teaspoons peanut oil
  • 2 medium red bell peppers, de-seeded and cut into thin strips
  • 8 ounces white mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 small head broccoli, chopped
  • 1 large semi-ripe mango, peeled, pitted and sliced
  • 8 ounces firm tofu, cubed
  • ½ cup vegetable stock
  • ¼ cup pineapple juice
  • 3 Tablespoons low-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1-2 Tablespoons peanut butter


  1. In a large saucepan, bring water to a boil. Add noodles, stirring to prevent sticking. Cook until al dente, stirring occasionally, about 4-5 minutes. Drain and set aside.
  2. In a large skillet or wok, heat oil over medium-high heat. Add bell peppers, mushrooms and garlic. 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 a simmer. Cook over medium heat, stirring often, until sauce has thickened, 4-5 minutes. Reduce heat to low and blend in peanut butter.
  3. Transfer noodles to serving plates and spoon stir-fry over top. Serve immediately and enjoy!