Curry mango noodles with banana

Ingredients for 3 servings:

• 250 g noodles (wheat), Chinese, quick-cooking
• 1 large onion(s), red
• 1 clove(s) garlic
• 200 g tofu (curry-mango)
• 1 large carrot(s)
• 1 bell pepper(s), red
• 1 mango(s), ripe
• 2 tsp curry powder
• 1 tsp cayenne pepper
• 2 tbsp soy sauce, light
• 1 tsp, leveled vegetable broth, instant
• 250 ml cream (almond cream)
• e.g. milk (almond or soy milk)
• salt and pepper
• 2 bananas

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

fruity-spicy, vegan

Cook the noodles according to the package instructions. They only take a few minutes. Peel the mango and dice the flesh. Halve the onion and slice into fine strips, press the garlic, and fry both in a large pan with a little oil. Roughly dice the tofu, slice the carrot, and add both to the pan. Sauté until the tofu turns light golden brown. Then add the mango and simmer for a few minutes on medium heat. Soon add the diced bell pepper and pour in the almond or soy cream. Let it simmer for a while, then season with curry powder, cayenne pepper, soy sauce, vegetable broth, salt, and pepper. If there isn’t enough liquid, you can add almond or soy milk. Finally, slice the bananas, stir in carefully, and mix the drained noodles with the contents of the pan.