Shrimp-Mango Stir Fry With Rice Noodles
Recipe: #24557
August 02, 2016
Categories: Shrimp, Mango, Peppers, Thai, Wok/Stir-Fry, Gluten-Free, Low Calorie, Low Fat, No Eggs, Non-Dairy, more
"Quick recipe with lots of color and flavor! Tweaked from a recipe in Cooking Light. According to their calculations, each serving has 275 delicious calories!"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (759.1 g)
- Calories 417.1
- Total Fat - 5.3 g
- Saturated Fat - 0.8 g
- Cholesterol - 108.2 mg
- Sodium - 568.1 mg
- Total Carbohydrate - 88.5 g
- Dietary Fiber - 4.8 g
- Sugars - 21.3 g
- Protein - 16.5 g
- Calcium - 148.3 mg
- Iron - 1.4 mg
- Vitamin C - 211.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Prepare noodles according to the package directions. Drain.
Step 2
Combine 3 tablespoons water and next 4 ingredients (through cornstarch) in a small bowl, stirring with a whisk. Set aside.
Step 3
Combine red pepper, black pepper and shrimp in a medium bowl; toss to coat.
Step 4
Heat a wok or large skillet over high heat. Add 1 1/2 teaspoons oil to the pan; swirl to coat. Add shrimp mixture; cook 3 minutes or until the shrimp are almost done, turning once. Remove shrimp mixture from the pan.
Step 5
Add remaining 1 1/2 teaspoons oil to the pan; swirl to coat. Add onion, bell pepper, and ginger. Cook for 2 minutes, stirring occasionally. Return the shrimp mixture and the cornstarch/juice mixture to the pan. Add mango; cook 1 minute or until the liquid thickens slightly and shrimp are done. Sprinkle with basil.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, look for large, plump shrimp with a sweet smell.
- When selecting mango, look for one that is ripe and yields to gentle pressure.
- Substitute brown rice for the rice noodles for a healthier option. The benefit of this substitution is that brown rice is a whole grain and is higher in fiber and vitamins than white rice. It also has a nuttier flavor and chewy texture.
- Substitute shrimp for chicken for a different protein option. The benefit of this substitution is that chicken is a lean protein that is high in nutrients and lower in fat and calories than shrimp. It also has a mild flavor that will be complemented by the other flavors in the stir fry.
Tofu-Mango Stir Fry With Rice Noodles Substitute 12 ounces of cubed tofu for the shrimp. Add the tofu to the pan with the onion, bell pepper, and ginger and cook for 5 minutes, stirring occasionally. Return the cornstarch/juice mixture to the pan. Add the mango and cook for 1 minute or until the liquid thickens slightly and the tofu is heated through. Sprinkle with basil.
Grilled Asparagus with Lemon: Grilled asparagus is a great side dish to pair with the Shrimp-Mango Stir Fry With Rice Noodles. The smoky flavor of the grilled asparagus complements the bright and tangy flavors of the stir fry. Plus, the lemon adds a nice acidic note to the dish that will balance out the sweetness of the mango.
Garlic Sautéed Green Beans: Garlic sautéed green beans are a great accompaniment to the Shrimp-Mango Stir Fry With Rice Noodles. The garlicky flavor of the beans will pair nicely with the shrimp and the sweetness of the mango, while the crunchy texture will add a nice contrast to the softer stir fry. This dish is a great way to add some extra vegetables to the meal while still creating a balanced and flavorful dish.
FAQ
Q: What type of shrimp should I use for this recipe?
A: For this recipe, you should use large shrimp, peeled and deveined.
Q: How long should I cook the shrimp for?
A: The shrimp should be cooked for about 4 minutes, or until they turn pink and are opaque.
2 Reviews
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Fun facts:
The fish sauce used in this recipe is a key ingredient in Southeast Asian cuisine, and is a staple in the cooking of celebrity chef and TV personality Padma Lakshmi.
The basil leaves used in this recipe are a symbol of hospitality in many cultures, and have been used in cooking since ancient Roman times.