Colorful noodles with pak choi and mango

Ingredients for 2 servings:

• 1 medium-sized mango(s), approx. 350 g
• 2 m.-large tomato(s), oblong
• 1 cm carrot(s)
• n. B. flowers and leaves
• 8 g ginger
• 2 medium-sized garlic cloves, optional
• 4 m.-large pak choi
• 8 green bush beans
• 0.33 bell pepper(s), red
• 1 Pepper, red, long, mild
• 1 m.-sized tomato(s)
• 450 g water
• 8 g broth powder (mushroom bouillon, granules)
• 120 g noodles (Chinese wheat noodles), round dried
• n. B. Mango pulp
• 2 tbsp light soy sauce
• 40 g cooking water
• 1 tbsp rice wine, dark, spicy-mild
• 2 tbsp sunflower oil
• 2 tbsp sesame oil, dark

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A quick and vegan dish with an exotic flair. Recipe from Yogyakarta, Java, Indonesia.

To garnish: Wash, peel, and fillet the mango. Cut a crosswise slit in the middle of each of the two large fillets and place them on one side of two serving bowls. Reserve the rest for the sauce. Cut off the top ends of the washed tomatoes so they stand upright. While standing upright, make four crosswise slits from top to bottom, leaving about 1.5 cm free at the bottom. Separate the petals from the core and bend them outwards slightly. Sprinkle the insides with salt and black pepper and place them on the serving bowls. Cut two approximately 5 mm thick slices from a peeled carrot, score the edges five times, and shape them into a flower. Reserve the flowers and leaves, if desired. For the vegetables: Peel and finely chop the ginger and garlic cloves. Rinse the bok choy and set aside in a suitable pan with a lid. Wash and trim the green beans. Blanch for four minutes, then cut them into thirds crosswise. Wash the peppers and cut out the smallest segment. Remove the white partitions and cut the segment crosswise into strips. Cut the washed peppers diagonally into approximately 6 mm wide pieces. Leave the seeds and discard the stems. Remove the stems from the tomatoes, wash, skin, quarter lengthwise, and remove the green and white stem base and seeds. Halve the quarters lengthwise. For the noodles: Bring the water for the noodles to a boil and dissolve the mushroom stock powder in it. Add the noodles and carrot blossoms and cook al dente according to the package instructions. Strain, reserving the noodles and the appropriate amount of stock for the sauce, then pour the rest over the pak choi. For the sauce: Chop the mango flesh and place it in a blender along with the remaining sauce ingredients. Purée finely, season with salt and pepper, and set aside. Stir-fry: Heat the sunflower oil in a wok, add the ginger and garlic cloves, and sauté. Add the bell peppers, chili peppers, and tomato pieces and stir-fry for 2 minutes. Stir in the noodles and fry for 2 minutes. Deglaze with the sauce and add the bean pieces. Simmer until the sauce is almost gone. Meanwhile, sauté the bok choy for 2 minutes and place it lengthwise on both sides in the serving bowls. To serve: Divide the noodles among the serving bowls. Drizzle with sesame oil. Garnish with the carrot blossoms and, if desired, with other blossoms and leaves, then serve and enjoy as a main course. Serve with a cold beer.