Today’s recipe is brought to you by the fruit “mango”. I’ve been eating so many of them lately that in the [thankfully untrue] words of any adult to a child, I’m “going to turn into one”! I’ve used a Honey Gold mango in this recipe – they’re man-sized mangoes. If for some reason you can’t find these, use 3-4 smaller mangoes.
I’m normally one of those freakishly organised people that makes meal plans for the week – then I write out my shopping list according to what store & aisle I need to visit to buy the ingredients I need. I’m not kidding. Yes, it’s a bit over the top for most people, but it works for me. This routine has fallen by the wayside over the past few months, as I’ve lacked time and energy and decided to let loose in the kitchen with whatever I can find. At first, this was pretty scary – it still is sometimes. But for the most part it’s liberating and my diet it seeing a lot more variety than before. My bank account, on the other hand, is not quite so impressed.
These “fruity noodles” were a high risk experiment that went right. Really right. Mr. AA ate seconds. If that’s not a seal of approval, then I don’t know what is!
2 Serves of Noodles of Your Choice, cooked according to package directions (I used Hakubaku organic udon noodles)
4″ Section of Zucchini, spiralised or peeled into noodles/fettuccine
2 Honey Gold Mangoes, flesh only
3/4 t Tamari, Soy Sauce or Bragg’s Liquid Aminos*
3/4 t Grated Ginger
1 Rib of Celery, finely diced
125g Fresh Blackberries
1/4 C Unsalted Cashews or Peanuts (or a mixture of both), roughly chopped
Fresh mint & basil leaves, torn by hand
Spring Onion, finely sliced (optional)
Shichimi Togarashi (Japanese 7 Spice)**
- Cook noodles according to package directions. Rinse in cold water. Toss in a large bowl with the raw zucchini noodles.
- In a blender or food processor, pulse the mango, tamari & ginger. I left mine a little chunky, but there’s no reason you couldn’t go completely smooth).
- Serve on plates or bowls in the following order: noodles at the bottom followed by mango sauce, celery and blackberries. Sprinkle with the “to serve” ingredients and dig in!
This is sweet, salty, spicy and a little tart from the blackberries. Another quick, easy & refreshing summer meal!
We chose to use a mixture of raw & cooked noodles but you don’t need to stick to this. You can use all raw or all cooked, gluten free, whatever you please!
*Soy sauce contains gluten and is cooked. Tamari does not contain gluten and is cooked. Bragg’s liquid aminos is both gluten free & raw.
**I picked up some shichimi togarashi at my local Asian grocery store. The ingredients in it are: red pepper, roasted orange peel, black sesame seed, yellow sesame seed, Japanese pepper, seaweed & ginger. If you can’t find this specialty spice mix or you’re allergic to one of the ingredients (I’m looking at you, Airlie!), you can sprinkle any combination of the listed ingredients onto your noodles, or try something different like cayenne pepper or hot paprika on top!
Disclosure Statement: Piñata Farms supplied me with some fresh mangoes for recipe development.