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 :)
- 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
- 1/3 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
- 1/3 cup roasted peanuts, whole or crushed
- 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 1/3 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.
- Cook the noodles according to the package instructions.
- 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.
- Turn off the heat. Serve immediately, garnished with peanuts. Add additional soy sauce to taste.
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.