The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Sweet & sour noodle stir-fry with mango
Spoil your chopsticks for choice with a scrumptious jumble of sizzled shallots, red pepper, baby corn and brown rice noodles in a quick DIY sweet and sour sauce. The juicy chunks of mango sprinkled on top give a gorgeous fresh and fruity finish.
SWK: Source of fibre
Plants 8
SWK: Source of protein
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Serving size
Ingredients
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 shallot
- 1 onion
- 2 tbsp tomato purée
- 1 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 80g mangetout
- 80g baby corn
- 1 mango
- 150g brown rice noodles (Brown rice flour (83.5%), water)
- 1 tbsp rice vinegar (Rice Vinegar, Salt)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 romano pepper
Nutritional Information
Calories: 429
Protein: 13g
Carbs: 86g
Fat: 3.7g
Ingredients
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 4 shallot
- 2 onion
- 2 romano pepper
- 160g baby corn
- 1 mango
- 8 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 2 tbsp tomato purée
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 160g mangetout
- 300g brown rice noodles (Brown rice flour (83.5%), water)
Nutritional Information
Calories: 396
Protein: 13g
Carbs: 79g
Fat: 3.4g
Sweet & sour noodle stir-fry with mango
Spoil your chopsticks for choice with a scrumptious jumble of sizzled shallots, red pepper, baby corn and brown rice noodles in a quick DIY sweet and sour sauce. The juicy chunks of mango sprinkled on top give a gorgeous fresh and fruity finish.
Cook time:
30 mins
Cuisine:
Chinese
Food group:
Vegan
Allergens: Celery, Soya
Cooking Instructions
Prep the veg
- Dissolve the stock in 150ml boiled water (250ml for 4 portions).
- Peel and finely dice the shallots and onions, keeping them separate. Deseed the peppers and dice into 2cm squares.
- Slice the baby corn into thin rounds. Stone the mango and dice the flesh into 1cm cubes.
Sort your sauce
- Spritz a non-stick frying pan with cooking spray and put it over a medium heat. Fry the shallots for 5-7 mins.
- Add the ginger & garlic paste and tomato purée and cook for 1 min, then pour in the stock, tamari and vinegar and simmer for 3 mins. Set aside.
Cook the noodles
- At the same time, cook the noodles in boiling water for 3-4 mins. Drain, then rinse.
Create a stir!
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, peppers and baby corn for 5 mins.
- Add the mangetout and cook for 3 mins.
- Tip the sauce into the veg pan, stir in the noodles and simmer for 1 min, until everything is warmed through.
Finish & serve
- Scatter the diced mango over the stir-fry and serve.