Colorful Egg Noodles with Diced Mango and Corn

1. Wash the corn on the cob, cut it into thirds crosswise and cook with the lid on in enough salted water for 20 minutes. Remove from the broth with a slotted spoon and add the pasta. Cook al dente according to the instructions on the package (approx. 3 minutes), strain and keep ready. DO NOT discard the broth until the end!

In the meantime:

1. Cap the onions and the cloves of garlic at both ends, peel and roughly cut into pieces. Cut a piece from the washed carrot, peel it and cut into 1 mm cubes. Wash the small, green chilli, cut crosswise into thin slices, leave the grains in place and discard the stem. Wash the peppers, remove the stem, cut diagonally into pieces approx. 6 mm wide and leave the grains as they are.
2. Wash the peppers, cut out a quarter lengthways, remove the stem, the seeds and the white partitions. Cut the quarter lengthways into approx. 1 cm wide strips and then across into approx. 2 cm long pieces. From the edge of the washed cauliflower, cut the required amount of small florets with about 1 cm stalk. Rinse the florets well and blanch them in boiling water for 3 minutes. Peel and fillet the mango and cut the pulp into pieces approx. 1 x 2 cm
3. Heat the olive oil in a pan until it is fragrant. Swirl the corn on the cob in it and fry a little. Remove from the pan and place on the warmed serving plates. Add all ingredients from onions to sweet peppers and stir-fry for 3 minutes. Add the pasta, mix well and deglaze with 6 tablespoons of the stock. Take the pan off the stove. Fold in the cauliflower florets and ¾ of the mango cubes. Add the mixture to the corn on the cob, garnish and serve warm.

Note:

1. The chicken thighs were braised the Thai way. See: “Chicken thighs in red curry sauce” Chicken thighs in red curry sauce