Mango Noodles: from the $100/week Menu

As promised, here is a star dish in our $100 a week grocery budget. I love knowing a recipe’s story, so I’ll mention that a near and dear friend made this for me back when it was one of the only dinners she could cook. She was many years away from becoming a mother, while I had just had my first baby. She served it with shredded chicken, but I include it here with crispy fried tofu – a very cost-effective protein. Sometimes we like it with sauteed shrimp. Over the years I’ve bulked it up with kale and carrot in an attempt to get more vegetables into my kids. Let me know how your family likes it!





What you need:


1 package whole wheat spaghetti


2 mangoes, sliced


2 green onions, chopped


2 carrots, grated (no need to peel – keep those nutrients!)


2 generous handfuls of kale or chard, finely chopped (about 2 leaves)


1 package extra firm tofu, cubed


1 generous drizzle canola or vegetable oil, for cooking


a handful of sesame seeds and peanuts, to garnish


For the sauce:


1/3 cup soy sauce


1/4 rice vinegar


2 tsp Dijon mustard


2 tbsp sesame oil


1 big, dripping tbsp of honey


2 tbsp peanut butter


What you do:


Cover cubed tofu with a few splashes of soy sauce and set aside to marinate (preferably for 30 minutes or more, but if you don’t have the time no worries). Cook noodles. In a small bowl, whisk together sauce ingredients (soy sauce, rice vinegar, dijon mustard, sesame oil, honey and peanut butter). Drain tofu and fry in oil over medium-high heat until golden brown. Drain cooked noodles, add sauce, green onions, mangoes, fried tofu, kale and carrot and toss to coat. Garnish with sesame seeds and peanuts, if desired. May the noodles be so good you receive copious offers from thankful children to help clean up after dinner!


Stay tuned for more yummy recipes from the $100/week menu.











About Kelley Powell

Kelley Powell has a Master’s degree in international development and has worked at a home for impoverished women and children in India, on a domestic violence research project in Laos and with the Canadian government’s family violence prevention unit. She met and married her husband, Imran, in Laos and is now happily at home with their 3 children, aged 7, 4 and 2. She teaches yoga and meditation in Ottawa and specializes in teaching parents, pregnant women, children and teens. When her children are napping or at school, she leaves the dishes in the sink and the toys on the floor and she writes. Her publishing credits include The Globe and Mail, Maclean’s and New Moon Girls magazine. She is currently seeking a publisher for her young adult novel. Kelley is a partner in Satya Communications, a freelance writing company that creates compelling articles, reports and communication for a variety of clients.


2 thoughts on “Mango Noodles: from the $100/week Menu”

  1. My picky daughter LOVES mango so we are definitely going to try this one. I can never get my tofu crispy though- it all sticks to the pan! Any tips?

  2. Thanks for your comment, Erika. For crispy tofu be sure to use extra firm and try squeezing out the moisture with a clean tea towel before chopping. If you like, you can experiment with slicing the tofu into thin strips instead of chopping it into cubes. Turn up the heat nice and high while you fry. Be sure to use plenty of oil to prevent sticking. I like canola or vegetable oil because the tofu will really soak up the flavour of olive oil and it can change the taste of the meal. For Asian dishes such as this one, sesame oil is another good choice. Another way to get crispy tofu is to dip sliced or cubed tofu into a shallow bowl of cornmeal and then fry. Hope your daughter loves it!

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