Annelore's fruity Asian pan

Ingredients for 4 servings:

• 200 g Chinese egg noodles (chow mein noodles)
• 200 g shrimp (without shells)
• 1 large red bell pepper(s)
• 1 large green bell pepper(s)
• 1 bunch of spring onions
• 100 g mushrooms
• 3 garlic cloves
• 1 mango(s), ripe
• 3 tbsp oil (peanut oil)
• 5 tbsp soy sauce
• 4 tbsp rice vinegar
• 2 tbsp mango chutney
• ½ tsp ginger root, grated
• 1 tbsp brown sugar
• 3 pinches of chili powder
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Soak the noodles in hot water for 5 minutes, then drain in a sieve and rinse with cold water. Deseed the peppers, remove the white core, and cut into strips. Cut the spring onions into 1 cm long rolls. Halve or quarter the mushrooms, depending on their size. Finely dice the garlic cloves. Peel the mango and cut into thin slices and strips. Heat the oil in a wok and stir-fry the vegetables and shrimp over high heat for 5 minutes. Season with salt and pepper and add the mango. Mix the soy sauce, vinegar, chutney, ginger, sugar, and chili powder, add to the vegetables and shrimp, and bring to a boil briefly. Now add the noodles, which you have cut into bite-sized pieces with kitchen scissors.