John Myers
Noodle Pan with Mango and Peanuts
The perfect noodle pan with mango and peanuts recipe with a picture and simple step-by-step instructions.
- 1 Clove of garlic
- 1 Onion
- 15 g Fresh ginger
- 2 tsp Oil
- 1 tsp Lemon juice
- 2 tbsp Peanut cream
- 150 g Lightly salted peanuts
- 500 ml Vegetable broth
- 2 tsp Soy sauce
- 1 Can Coconut milk
- 1 Mango
- 600 g Pasta
- 2 tsp Salt
- 2 tsp Pepper
- 2 tsp Sesame
- 0,5 Red pepper
- 2 Spring onion
- 500 g Fresh chicken breast
- 50 g Parmesan
- Cook the pasta. Peel and press the garlic and ginger. Cut the spring onions and onions into cubes. Cut the bell pepper into fine strips. Fry everything in the pan with a little oil. Cut the chicken into cubes and fry with it.
- Deglaze with vegetable stock. Add the peanut butter, coconut milk and soy sauce and only cook on a low level. Coconut milk must no longer boil.
- Cut the mango into cubes.
- Mash the peanuts a little.
- Now put all the ingredients in a large saucepan. Season with salt, pepper, etc. if desired. Heat again slightly.
- Serve with Parmesan and parsley. Good Appetite
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