Mango & Shrimp Stir Fried Noodles (Char Kway Teow)
A sensational stir fry inspired by the flavors of Singapore. Made with fresh shrimp, Chinese sausage, rice noodles, and a blend of Asian vegetables. Tossed in a savory stir-fry sauce and finished with mango cubes and crushed peanuts for a satisfying combination of salty, savory, and sweet.
Ingredients
⅓ cup DOLE® Sweet and Sour Mix
½ cup dark soy sauce
½ cup light soy sauce
2 Tbsp oyster sauce
4 lbs wide rice noodles
½ cup vegetable oil
1 lb shrimp, peeled & tail off
¼ cup garlic, minced
4 ea Chinese sausage, thinly sliced
2 qt bean sprouts
20 ea green onion, long cut
10 ea eggs, beaten
2 cups DOLE Chef-Ready Cuts Mango Cubes, thawed
½ cup salted peanuts, toasted and crushed
¼ cup chives, minced
Directions
- In a mixing bowl, whisk together DOLE Sweet & Sour Mix, soy sauces, and oyster sauce. Set aside.
- Soften noodles in boiling water and drain well. Set aside.
- In a large heavy bottomed skillet or wok, add the oil and when smoking over high heat, add shrimp and cook for 30 seconds.
- Add garlic and noodles and toss well to coat with oil.
- Add sausage, bean sprouts and onions and gently fold to heat through and coat. Add egg around the rim and stir vigorously to create scrambled curd.
- Pour reserved sauce over stir fry and toss to coat and allow noodles to slightly caramelize.
- Serve garnished with mango pieces, peanuts, and chives.