Did you ever feel like a filling bowl of noodles with a mouth watering bite of freshness at the same time? I was on my way to a meet up with a bunch of friends and we all had to bring something we made. I was rushing from having a late day at work. It needed to be tasty, memorable and colorful! I looked to see what I had on hand in the fridge..and lime noodles with mango was born.
This can be a fantastic side dish, meal or vegetarian addition. It is full of the nutty flavor of the sesame oil, spicy serrano chile and the zing of the ridiculous amount of lime that I put into this dish. When I brought it to my gathering, let’s just say, I drove home with an empty bowl. Enjoy the freshness and we move right into SPRING!
Lime Noodles with Mango
3 oz organic Udon Noodles
1 serrano chile (sliced thinly)
7 shiitake mushrooms (sliced vertically, stems removed)
1 1/2 limes (juiced and zested)
1/2 chopped mango
2 garlic cloves (minced)
1 tbsp Ponzu Lime Sauce (or light sodium soy sauce)
2 tbsp pure sesame oil
3/4 cup chicken stock
1 tsp corn starch
Boil water until rolling boil and drop in Udon noodles. Boil for 4 minutes (test to be sure that are the perfect tenderness).
In a separate pan, put in some sesame oil (instead of olive oil) and sizzle in the garlic and shiitake mushrooms. Add the 2 tbsp sesame oil and ponzu lime sauce. Take the chicken stock and mix it with the corn starch. Pour in to the garlic and mushrooms after they’ve sautéed. Let the mixture thicken. At the end, add juice of 1/2 a lime.
In a serving bowl, pour in the juice of 1 lime. Zest it and put the zest to the side. Pour the noodles in the lime juice, toss and let them absorb the juice. Pour the cooked mixture of the mushrooms and garlic on the top and toss. Use a mandolin to slice the serrano chile on top, or slice thinly on your own. Chop the mango in half and chop into chunks (cut in half with skin on, slice in skin, use a spoon to remove the chunks). Sprinkle the lime zest on the top. Toss the mixture together and serve.