Colorful egg noodles with mango cubes and corn

Ingredients for 2 servings:

• 100g linguine
• 2 corn cobs, fresh
• 4 small onions, red
• 2 medium-sized garlic cloves
• 1 small carrot(s)
• 1 small chili pepper(s), green
• 1 Pepper, red, long, mild
• 30 g bell pepper(s), red
• 50 g cauliflower florets
• 80 g mango(s)
• 3 tbsp extra virgin olive oil
• e.g. romaine lettuce
• n. B. Celery leaves
• Mango pulp, diced (see above)

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 10 minutes

Served as a meal with spicy chicken thighs on a bed of salad. Recipe from Thailand.

Wash the corn cobs, cut them into thirds crosswise, and boil them with the lid on in enough salted water to just float. Remove them from the broth with a slotted spoon and add the noodles. Cook al dente according to the package instructions (about 3 minutes), strain, and keep the broth aside. DO NOT discard the broth until the end! In the meantime, trim both ends of the onions and garlic cloves, peel them, and roughly chop them. Cut a piece off the washed carrot, peel it, and cut it into cubes about 1 mm in size. Wash the small green chili, cut it crosswise into thin slices, leaving the seeds and discarding the stalk. Wash the chili peppers, remove the stalks, and cut them diagonally into pieces about 6 mm wide, leaving the seeds. Wash the bell peppers, cut out a quarter lengthwise, and remove the stalks, seeds, and white membranes. Cut the quarter lengthwise into strips about 1 cm wide, then crosswise into pieces about 2 cm long. Cut the required number of small florets from the washed cauliflower, leaving about 1 cm of stem on. Rinse the florets thoroughly and blanch them in boiling water for 3 minutes. Peel and fillet the mango, and cut the flesh into pieces approximately 1 x 2 cm in size. Heat the olive oil in a pan until fragrant. Toss the corn on the cobs in it and fry briefly. Remove from the pan and place on warmed serving plates. Add all the ingredients, from the small onions to the bell peppers, and stir-fry for 3 minutes. Add the pasta, mix well, and deglaze with 6 tablespoons of the cooking stock. Remove the pan from the heat. Fold in the cauliflower florets and 3/4 of the mango cubes. Add the mixture to the corn on the cobs. Serve garnished with romaine lettuce leaves, celery leaves, and the remaining quarter of the mango cubes. This dish goes well with chicken thighs in red curry sauce, see: https://www.chefkoch.de/rezepte/3974041609416426/Huehnerschenkel-in-roter-Currysauce.html