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Vegetable and Noodle Stir Fry

Vegetable and Noodle Stir Fry

Thank you all so much for your interest in our Green Mango Cafe cookbook! In honor of the cookbook’s launch, we wanted to give you a quick taste of what’s inside. Here’s a relatively quick and tasty recipe that we developed based on a favorite recipe of one of the young women we met working at the Green Mango Cafe when we visited. The addition of lemongrass, a traditional Southeast Asian ingredient, gives a slightly citrus flavor to the dish. (Check out the cookbook for some step-by-step instructions on how to cut it — a frequently asked question by our recipe testers!)

Curious about other recipes inside too? We’ve updated the cookbook information to include this preview photo of some of the recipes inside. Take a look here.

Thank you again for your interest in supporting this cause!

And tomorrow…back to our regularly scheduled programming :)

Vegetable and Noodle Stir Fry
 
by:
Makes: 4 to 6
What You Need
  • 1 bird’s eye chili
  • 1 red bell pepper
  • 3 carrots
  • 5 cups Napa cabbage (about ½ head)
  • 2 cups snap peas
  • 4 cloves garlic
  • ⅓ cup Thai basil leaves, chopped (available at Asian groceries)
  • 3 stalks lemongrass (available at Asian groceries)
  • 9 ounces brown rice noodles
  • 3 tablespoons sesame or vegetable oil
  • 1 tablespoon brown sugar
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • ⅓ cup roasted peanuts, whole or crushed
What To Do
  1. Finely slice the bird’s eye chili. Cut the red bell pepper into strips. Cut 3 carrots into thin strips. Finely chop or shred the Napa cabbage; reserve 5 cups. Measure out 2 cups snap peas. Mince 4 cloves garlic. Chop the Thai basil; reserve ⅓ cup. For the lemongrass, cut off the top green portion and bottom root of each stalk and discard. Peel away the tough outer layers of the remaining sections and mince.
  2. Cook the noodles according to the package instructions.
  3. In a wok or skillet, heat 3 tablespoons oil over high heat. Then do the following: Add the chili, red bell pepper and carrots, and sauté for about 3 minutes. Add the cabbage and snap peas and sauté, stirring, for about 2 minutes. Add the garlic, lemongrass, 1 tablespoon brown sugar, 3 tablespoons soy sauce, 1 tablespoon fish sauce, and Thai basil leaves; cook for 2 minutes. Add the cooked noodles and stir to combine with the vegetables, about 1 minute.
  4. Turn off the heat. Serve immediately, garnished with peanuts. Add additional soy sauce to taste.

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Comments 7

  1. Courtney Jones

    I adore this photo! The colours are stunning and presentation is gorgeous. This will be perfect next week when I’m needing a light meal after eating WAY too much this Thanksgiving weekend!

  2. Tami

    GREAT recipe!!! Can you please give nutritional info for your recipes? That would be so perfect! Thx so much for ur awesome website!!

    1. Alex

      Thanks for your comment! We don’t like to focus too much on nutritional information; we feel sometimes it can distract us from our focus on home-cooked real food. Any time you are interested in the info about one of our recipes, you can just copy and paste the ingredient list and number of servings into the calculator on this website: http://caloriecount.about.com/cc/recipe_analysis.php.

  3. Becky

    this was nicely light, refreshing, and nutritious. I used unshelled edamame as I’m not big on snap peas (delicious! you should try it!), cashews that I had on hand instead of peanuts, and omitted the Thai basil and lemongrass as I’m just lazy like that. thank so much for sharing!

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