Summary

Ingredients

• 250 g noodles (wheat), Chinese, quick-cookin
• 1 large onion (s), red
• 1 clove garlic
• 200 g tofu (curry mano)
• 1 large carrot (s)
• 1 red pepper (s)
• 1 mango (s), ripe
• 2 teaspoons curry powder
• 1 teaspoon cayenne pepper
• 2 tablespoon soy sauce, light
• 1 teaspoon, leveled vegetable stock, instant
• 250 ml heavy cream (almond cream)
• Milk (almond or soy milk)
• salt and pepper
• 2 banana (s)

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Instructions

1. Cook the pasta according to the instructions on the packet. You only need a few minutes.
2. Peel the mango and dice the pulp.
3. Halve the onion and cut into fine strips, put the garlic through a press and fry both with a little oil in a large pan. Roughly dice the tofu, cut the carrot into strips and add both to the pan and sauté until the tofu turns a light golden yellow. Then add the mango and let everything simmer on medium heat for a few minutes. Soon add the diced paprika and pour in the almond or soy cream, simmer a little and then season with curry powder, cayenne pepper, soy sauce, vegetable stock, salt and pepper. If the liquid is not enough, you can add almond or soy milk. Finally, cut the bananas into small slices, stir in carefully and mix the drained noodles with the pan`s contents.