Mango & Bell Pepper Stir-Fry

Instead of revising today like I should have been considering my first exam is on Saturday (why? Why would Lancaster schedule an exam on Saturday?!) I sat idly flicking through my many vegan cookbooks and this really stuck out at me for being quite a quirky dinner, so I thought I’d make it tonight. It was really strange – in a nice way – tasting, as the flavours really complemented each other and there was a good balance of salty, sweet, sour and spicy. I’d really recommend it as a quick midweek dinner as it only took me around 15 minutes; definitely one to repeat after I actually take my exams or do anything productive at all with my life.

Because of exams and my laughable excuse for a revision timetable at the moment, I haven’t had a massive amount going on, so I’ve been planning a lot for the summer (I go back to London in two weeks) and a lot of those plans involve good food and a lot of baking; I’ll actually have a good kitchen and a reliable oven! So basically, I’m sorry for being boring right now, but everything will get more exciting again as soon as I get home, hope you’re looking forward to it as much as I am – there might even be home made vegan croissants on the horizon…

Mango & Bell Pepper Stir-Fry

Ingredients

50g rice noodles

Half a yellow bell pepper – sliced

Half a red bell pepper – sliced

Around 80g of broccoli

One clove of garlic – chopped

Half a large mango – cut into thin slices

One spring onion – finely sliced

Juice of half an orange

Juice of half a lime

Half a teaspoon of cayenne pepper

One tablespoon of soy sauce

Oil spray to fry

Method

  1. Put the noodles in a pan of boiling water for 6-8 minutes until cooked.
  2. Fry the garlic in a little oil until golden, then add in the peppers and broccoli for 4-5 minutes until lightly golden, then add in the lime juice, orange juice, cayenne pepper and soy sauce, then cook for about 2 minutes until the vegetables have soaked up some of the juices.
  3. Add in the mango and spring onions and cook until tender.
  4. When everything is cooked, add the rice noodles and stir-fry for a couple of minutes to allow the flavours to mix. Serve.

Serves one

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12 thoughts on “Mango & Bell Pepper Stir-Fry

  1. that’s very pretty:-) You do good work! Thanks for checking out foodforfun’s Guatemalan bread pudding. Come back for more–I’ll do the same.

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