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17 December 2012,22:12 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Place the egg noodles in a large dish or bowl. Pour over enough boiling water to cover the noodles and leave to stand for 10 minutes.
  • Heat the groundnut oil in a large preheated wok or frying pan (skillet).
  • Add the shallots, crushed garlic, chili and (bell) pepper slices to the wok or frying pan (skillet) and stir-fry for 2 - 3 minutes.
  • Drain the egg noodles thoroughly in a colander. Add the drained noodles and mango slices to the wok or frying pan (skillet) and heat through for about 2 minutes.
  • Transfer the noodle and mango salad to warmed serving dishes and scatter with chopped peanuts.
  • To make the dressing, mix together the peanut butter, coconut milk and tomato puree (tomato paste) then spoon over the noodle salad.
  • Serve immediately.


  • 300 grams thread egg noodles
  • 4 tablespoons Cooking Oil
  • 6 shallots, sliced
  • 4 cloves garlics, crushed
  • 2 red chili, deseeded and sliced
  • 2 red (bell) pepper, deseeded and sliced
  • 2 green (bell) pepper, deseeded and sliced
  • 2 ripe mango, sliced into thin strips
  • 50 grams salted peanuts, chopped


  • 6 tablespoons peanut butter
  • 200 ml coconut milk
  • 2 tablespoons tomato purees (tomato paste)

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