Mango Udon Noodles - Emointhekitchen

emointhekitchen

Mango (Mangifera indica) have been cultivated in South Asia for over 4,000 years, with wild varieties native to the Himalayan foothills of India and Burma. Hindu scriptures from 4000 BCE mention the mango as the “great fruit-bearer.” Cultivation began evolving as early as 2000 BCE, enhancing flavour, size, and texture. Between the 5th and 4th centuries BCE, mangoes were introduced to Southeast Asia and spread through tropical and subtropical regions worldwide.

Buddhist monks brought them to the Malay Peninsula and East Asia in the 4th and 5th centuries BCE. Mangoes reached China in the mid-7th century CE via the Chinese Buddhist monk, scholar and traveller Xuanzang (Hsüan-tsang) (602—664).

This land originally was a mango-garden [which] five hundred merchants bought for one billion gold coins in order to donate it to the Buddha. There the Buddha preached the dharma for [a period] of three months, and all the merchants realised the fruit of saint-hood. Not long after the nirvāṇa of the Buddha…
Records of the Western Regions, Xuanzang

Several centuries later, in 1328, Friar Jordanus, who had visited the Konkan and learned to appreciate the progenitors of the Goa and Bombay mangos, wrote,

There is another tree which bears a fruit the size of a large plum, which they call aniba.
Friar Jordanus, Mirabilia descripta (1329–1338)

He found it ‘sweet and pleasant.

Persians introduced mango to East Africa in the 10th century CE; Ibn Battuta (1304 – 1368/1369)noted them in Mogadishu in the 14th century.

The fruit [mango] is about the size of a large damask prune, which when green and not quite ripe, of those which happen to fall, they salt and thus preserve them just as lemon is preserved with us. In the same manner, they preserve ginger when it is green, as also pods of pepper and this they eat with their meals.
Tuḥfat an-Nuẓẓār fī Gharāʾib al-Amṣār wa ʿAjāʾib al-Asfār, A Gift to Those Who Contemplate the Wonders of Cities and the Marvels of Traveling, Ibn Battuta, Muhammad

The Portuguese, who landed in Calcutta in 1498, were the first to establish a mango trade. The fruit fascinated the Portuguese on their arrival and introduced it to the world as “Mango”. Spanish explorers brought mangoes to South America and Mexico in the 1600s. During the 16th century AD, the Portuguese took it to West Africa and Brazil. Mangoes continued to win favour everywhere they were cultivated on their journey westward.

Indulge in the unique flavours of mango udon noodles, a delightful combination of textures and tastes that will elevate your dining experience. This dish beautifully balances the nuttiness of peanuts with the sweetness of mango, delivering a culinary adventure in every bite. Let’s dive into the ingredients and preparation!

You will need:

For the Udon Noodles:

olive oil
300g udon noodles, cooked
150g vegetable broth
3/4 cup salted peanuts, chopped
1 1/4 tsp Kashmiri chilli powder
1 tsp Madras curry powder
Pinch of asafoetida
1/2 broccoli florets
1/2 zucchini, sliced
2 tofu, crispy

Mango Sauce:

1 mango, finely diced
1/2 nashi pear, finely diced
3 tbsp peanut butter
A bit of water (to adjust sauce consistency)
Salt & sugar (to taste)
1 fresh green chilli, chopped

Garnished with chopped peanuts

Instructions

In a pan, heat the olive oil over medium heat. Add the chopped broccoli, zucchini, and crispy tofu. Sauté until tender. Pour in the vegetable broth and bring to a simmer. Stir in the Kashmiri chilli powder, Madras curry powder, and asafoetida, allowing the flavours to meld for about 5 minutes. Add the cooked udon noodles to the pan. Toss gently to combine, ensuring the noodles are coated with the broth and spices. In a blender, combine the finely diced mango, nashi pear, peanut butter, a bit of water, salt, sugar, and chopped green chilli. Blend until smooth, adjusting with water to reach your desired sauce consistency. Serve the noodles in bowls, topped with the mango sauce and a generous sprinkle of chopped salted peanuts.
Enjoy your mango udon noodles, a unique dish that perfectly marries sweet and savoury!

Mango can tonify yin. It also helps to promote qi circulation, regenerate body fluids, quench thirst, strengthen the stomach, clear heat, and regulate water. The ancient Chinese medical texts cite that it enters the Lung, Stomach, and Spleen. The author states that it has a sweet and sour flavour and is considered neutral or slightly cool in temperature. For an enlarged prostate, boil mango peels and seeds into a tea. For weak digestion, drink juice.

Contraindications: Overconsumption of mango can cause itching or skin eruptions. Do not use when attacked by external cold wind, feng han, or allergies. Approximately 6% of the population reacts allergically to mango, especially with “cross-allergy” with, for example, celery, pear or wormwood. Together with spicy foods such as onions, garlic, or after a heavy meal, it can cause a weakening of the qi energy in the stomach wei qi xu.

Hong Kong mango sago can be found.