Vermicelli with chili, broccoli and mango
2 servings
35 minutes
Vermicelli with chili, broccoli, and mango is a delightful blend of Italian cuisine with exotic notes. Thin, delicate strands of egg vermicelli harmoniously intertwine with crunchy broccoli florets, creating a balance of textures. Bright pieces of green mango add a light sweetness while spicy chili brings a zesty heat. Fresh cilantro and sesame oil enhance the dish with a rich aroma. It’s perfect for a light lunch or dinner, delighting with its freshness and contrasting flavors. This recipe is a find for lovers of bold culinary experiments as it combines tradition and innovation, making familiar ingredients unusually expressive.
1
Add vermicelli to boiling water and remove the pot from heat. Stir and let it sit for 4 minutes to soften. Rinse the cooked vermicelli.
- Egg noodles: 100 g
2
Heat the pan, pour in oil, and add broccoli. Fry for 3-4 minutes until the cabbage is soft.
- Vegetable oil: 2 tablespoons
- Broccoli cabbage: 225 g
3
Add finely chopped onion to the broccoli and fry for a few more minutes. Peel the mango, cut it into slices. Add mango and noodles to the broccoli.
- Green onions: 4 pieces
- Green mango: 1 piece
- Egg noodles: 100 g
4
Add finely chopped seedless chili to the broccoli, season with salt and pepper, and fry for another 1-2 minutes. When the broccoli is very soft, add cilantro and drizzle with sesame oil. Plate and serve.
- Red chili pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Fresh cilantro (coriander): 1 tablespoon
- Sesame oil: 1 teaspoon