This dish was inspired by my desire to escape winter! It has been sunny but really cold here in Whistler, and I can’t take any more snow!! Every now and then when I’m feeling the winter blues, I’ll perk myself up with a tropical treat.
Mango is a very rich source of vitamin C and is also a good source of vitamins A and B6. Eating more mangoes can help support circulation, ease inflammation, pain and digestive problems. Chillies are also good for circulation and can help lower blood cholesterol and triglycerides. This dish is gluten free but make sure the type of soy sauce you use is gluten free as well (most soy sauces are not, many tamari’s are)! If you like a milder taste, only use one chilli instead of the two. Or if you like it super hot (like me!) you can throw a third chilli in there too 🙂
Spicy Chilli-Mango Noodles (Gluten-Free)
Ingredients:
½ lb extra firm organic tofu
2 tbsp virgin coconut oil
3 tbsp tamari
1 medium onion, sliced thinly
3 cloves garlic
1 mango
1 bell pepper, sliced thinly
1 cup shitake mushrooms, sliced
2 thai red chillies, diced
¼ pkg small rice stick noodles
1 tbsp sesame oil
¼ cup cilantro, chopped
Cracked pepper, to taste
Instructions:
- Preheat oven to 400°F. Slice tofu into small cubes.
- Marinate in 1 tbsp coconut oil and 1 tbsp tamari.
- Bake 20 minutes stirring halfway.
- In a large skillet, heat remaining tbsp of coconut oil. Sautee onion, garlic, bell peppers and shiitakes for 7-8 minutes over medium-low heat.
- Slice mango in half, around the pit. Slice each half in thin strips, taking care not to pierce through the skin. Using a large spoon, scoop each half of the mango out. Slice each strip of mango into 2-3 thinner strips. Add to skillet with diced chillies.
- Meanwhile bring a medium pot of water to a boil. Once boiling add rice stick noodles and cook 2-3 minutes or according to package directions.
- Once noodles and tofu are done add to skillet with the veggies. Stir in remaining tamari and sesame oil. Cook another 2-3 minutes, stirring often.
- Divide into two bowls and top with cilantro. Makes 2 servings.
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