Spicy Mango Curry Noodles
Spicy Mango Curry Noodles - Pasta with a fruity Asian twist
Healthy, because
Even smarter
Nutritional values
The mango and lemon in this recipe provide vitamins C and A. Cashew nuts are also rich in vitamins D, E, unsaturated fatty acids and minerals such as potassium, magnesium, phosphorus and calcium.
If you like, use whole wheat pasta, and you'll have a few extra minerals on your plate.
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 27.6 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 502 mg | (13 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 1 Mango
- 3 scallions
- 1 dried chili pepper
- 3 Tbsps Cashews
- 1 lemon
- 8 sprigs cilantro
- 14 ozs short Pasta (such as fusilli)
- salt
- 2 Tbsps Canola oil
- 1 Tbsp hot Curry powder
- ¾ cup Vegetable broth
- peppers
Kitchen utensils
Preparation steps
Peel mango, slice flesh off pit and cut the flesh into small cubes.
Trim scallions, rinse and cut into thin rings.
Crumble chile pepper. Coarsely chop cashews.
Rinse lemon in hot water, wipe dry and finely grate the peel. Rinse cilantro, shake dry and chop coarsely.
Cook the pasta according to package directions in plenty of boiling salted water until al dente. Meanwhile, heat the oil in a large non-stick pan and fry the curry powder in it.
Add scallions, chile pepper and mango and sauté over medium heat, stirring, for 2-3 minutes. Pour in vegetable broth and lemon zest and cook until slightly reduced. Season with salt and pepper.
Drain the pasta, taking care to save approximately 3 1/2 tablespoons of the pasta cooking water. Stir cooking water into the curry sauce. Mix pasta and sauce in a bowl. Sprinkle with cashews and cilantro and serve.
