Fried linguine with beef in Geki Kara curry sauce with mango

Ingredients for 2 servings:

• 8 small lettuce leaves
• 2 m.-large mango(s), ripe
• 12 almond(s), roasted
• 30 g mung bean sprouts
• n. B. onion(s), a piece of it
• 150 g onion(s), brown
• 10 g garlic clove(s)
• 15 g ginger
• 1 pepper, red, long, mild to medium hot
• 100 g carrot(s)
• 100 g potatoes (about the size of a tennis ball)
• 430 g water
• 1 tsp salt
• 100 g Chinese egg noodles (Linguine type)
• 3 tbsp vegetable oil
• 200 g minced beef
• 3 tbsp vegetable oil
• Cooking water (from the pasta)
• 40 g sauce (Geki Kara curry sauce, see note)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

A spicy curry with mango strips and roasted almonds. Recipe from Indonesia.

To garnish, place the washed lettuce leaves in the center of a wide serving bowl. Wash the mango, cut off both ends, peel with a very sharp knife, and fillet the flesh from the core. Cut each of the large fillets lengthwise into 4 strips. Place on the sides of the serving bowl and open the strips on one side with the sugared almonds (see image). Sort the mung bean sprouts, rinse, shake dry, and set aside. If desired, trim 1 onion and set aside. For the vegetables, cut off both ends of the onions, peel, and cut lengthwise into thin strips. Halve these crosswise. Cut the peeled garlic cloves crosswise into thin strips. Wash and peel the ginger, cut it crosswise into thin slices, and then cut these into strips. Cut the stem of the washed chili pepper, cut it in half lengthwise, remove the seeds and membranes, and cut the halves crosswise into thin strips. Using a julienne peeler, slice a washed and peeled carrot crosswise into thin strips. Cut the washed and peeled potatoes crosswise into strips approximately 4 x 4 mm thick. For the noodles, bring the water to a boil and dissolve the salt in it. Add the egg-wheat noodles and cook al dente according to the package instructions. Strain and place in the open, leaf-lined center of the serving dish. Use the cooking water for the sauce. Heat the vegetable oil for frying in a pan, add the minced meat and break it into small pieces, fry them until browned all over and keep warm. Heat the vegetable oil for stir-frying in a wok until very hot. Add the first 4 vegetable ingredients and stir-fry for 30 seconds. Then add the remaining vegetable ingredients and stir-fry for 1 minute. Add the meat and mix in. Deglaze with the noodle cooking water and stir in the Geki Kara curry sauce. Reduce the heat and simmer until the sauce has thickened. Pour the stir-fry mixture over the noodles, garnish, serve, and enjoy. Note: Geki Kara Curry Sauce is a spicy, malty, dark brown Indonesian vegetable sauce that is not soy-based. It is used in Indonesia to complement Japanese dishes. It is sold in an 80g bag in a carton. The sauce contains thickening agents that are activated during cooking. Therefore, it should only be added at the end of the cooking process.