We’ve heard of the ordinary Curry Noodles, but have you tried an organic Mango Curry Noodles?

Read how Sophia Goh prepared this delicious bowl with Dr Gram’s Wholemeal Quinoa Noodles.

Mango Curry Noodles

Easy, low fat

Yields one serving

 

The Ingredients 

2 tbsp diced onion

1/2 tsp minced ginger

1/2 tsp curry powder

1/4 tsp chili flakes (didn’t have fresh chili!)

3/4 cup water

1 tbsp full fat coconut milk

1/2 a mango chopped

1 bundle of wholemeal quinoa noodles

To serve:

Some julienned red bell pepper

Steamed kale

How to

Step one- In a sauce pan, sauté onion, ginger and spices over medium heat for a minute or so. Add water, coconut milk, and mango. Simmer for 15 minutes or longer, stirring periodically, until the curry sauce thickens.
Step two- Meanwhile, cook your noodles in boiling water. They take around 3 minutes to cook, which isn’t very long so just check to make sure you don’t over cook! Once the noodles are softened, drain them in a sieve.
Step three- Mix the curry and noodles together, serve with kale and red pepper and enjoy 🙂

Note: The portion size isn’t very big, I actually had this alongside some sweet potato. I recommend doubling or tripling the portion if you’re a high carb vegan OR you have a big appetite!