Mango Street Noodles
- Prep Time 0:20
- Cook Time 0:15
- 6 Comments
I wish I had some romantic story for you, say, about how I spent a summer backpacking through Southeast Asia, staying in hostels, drinking cheap beer, eating green papayas for breakfast and learning to cook this dish.
What actually happened is that my friend and former roommate Ryan worked at P.F. Changs in Boston for a couple of years, and whilst living with him, I became extremely fascinated with his employee handbook. We kept it in the kitchen and I read it every morning while I drank my coffee—I practically had it memorized. He thought I was crazy. Adorable, but crazy.
Some time in 2002 or 2003, the company added a dish called “Singapore Street Noodles” in an attempt to capitalize on the fast-growing street food trend. I was thrilled by this prospect and brought it up frequently, which Ryan found endearing but very silly.
Obviously, I am still thinking about street noodles. Now I have to actually go to Asia…or at least make up a better story.
- 1 lb thick Chinese wheat noodles (dried spaghetti will work, but it’s not the same) $1.50
- vegetable or canola oil Pantry
- 1/2 onion, sliced $0.50
- 6 cloves garlic (2 chopped, 4 sliced thinly) Pantry
- 1/2 (14-oz) carton firm or extra-firm tofu, cut into 1/2” cubes $1.50
- 1 1” piece ginger, peeled and chopped $0.50
- 3 scallions (green onions), chopped $1 for a bunch
- 3 tbsp hoisin sauce $2 for 8 oz.
- 1 tbsp plus 2 tsp soy sauce Pantry
- 1-2 tbsp (more/less to taste) Asian chili sauce $2 for 8 oz.
- 1 medium Roma tomato, sliced $0.25
- 1 ripe mango, sliced $1.50
- 1 handful fresh cilantro leaves, chopped $1 for a bunch
Total Cost of Ingredients $11.75
Boil noodles, according to package directions. Rinse, drain and set aside.
Heat 3 tbsp oil in a medium frying pan over medium-high heat. Add the onions and cook, stirring occasionally, until very crispy. Remove the onions and drain on a paper towel, leaving the remaining oil in the pan.
Add the sliced garlic to the hot oil (it may be necessary to add another tbsp of oil—you want the garlic to be totally surrounded by hot oil) and fry until garlic is crisp (watch very carefully, to avoid burning). Remove garlic and drain on a paper towel.
Add the tofu to the hot oil and fry, turning occasionally, until very crispy.
Heat 1 tbsp oil (feel free to use any remaining oil from cooking the onions, garlic and tofu) over medium-high heat and add the ginger and remaining garlic. Cook for 1 minute and then add the scallions and cooked noodles. Cook, stirring occasionally (tongs work well for this), for 2 minutes. Add the hoisin, soy sauce and chili sauce. Stir well to evenly coat the noodles and cook for 6-7 minutes, tossing with tongs, until the noodles develop a bit of charring in places.
To serve, layer individual plates or a serving platter with the noodles, onions, tofu, garlic chips, mango and cilantro. Toss lightly and serve.