Spicy Mango Curry Noodles
with Cashews and Cilantro
|Saturated Fat Acids||1.7 g|
|Sugar added||0 g|
|Bread exchange unit||7|
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 collect 50 ml (approximately 3 1/2 tablespoons) of cooking water. Stir cooking water into the curry sauce. Mix pasta and sauce in a bowl. Sprinkle with cashews and cilantro and serve.