8 oz. lo mein noodles or rice noodles
2 tsp. peanut oil
2 medium red bell peppers, seeded and cut into thin strips
8 oz. white mushrooms, sliced
2 large cloves garlic, minced
12 broccoli florets
1 large semi-ripe mango, peeled, pitted and sliced
4 oz. firm tofu, diced
½ cup vegetable stock or canned broth
¼ cup pineapple juice
3 Tbs. low-sodium soy sauce
2 tsp. sesame oil
1 to 2 Tbs. peanut butter
In large saucepan, bring 3 quarts of water to boil. When water boils, add noodles stirring to prevent sticking. Cook until al dente, stirring occasionally, 4 to 5 minutes. Drain.
Meanwhile, in large skillet or wok, heat oil over medium-high heat. Add bell peppers, mushrooms and garlic and stir-fry until vegetables begin to soften, about 5 minutes.
Add broccoli, mango and tofu and stir-fry 4 minutes. Stir in vegetable stock, pineapple juice, soy sauce and sesame oil and bring to simmer.
Cook over medium heat, stirring often, until sauce has thickened, 4 to 5 minutes.
Reduce heat to low and blend in peanut butter.
Transfer noodles to serving plates and spoon mango and vegetable mixture over top. Serve right away.