Spicy Mango Coconut Curry Noodles

Sweet, spicy, and utterly tropical — a vibrant noodle dish that will transport your taste buds to paradise.

For 1-2 portions

Ingredients

For the curry : 

• 1 pack of EPIK Soy Linguine
• 1 bunch broccolini
• Green onion, sliced
• Thai chilies, thinly sliced
• Fresh cilantro
• Sesame seeds
• Chili oil
• Lime wedges
• Olive oil

For the mango sauce : 

• 1½ cups frozen mango
• 1½ cups coconut milk
• 1 tbsp olive oil
• ½ small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 2 tbsps yellow curry paste
• ½ red bell pepper, cubed
• ½ green bell pepper, cubed

Preparation 

1. Blend the mango and coconut milk until smooth. Set aside.

2. Heat olive oil in a saucepan over medium heat. Add the onion and cook until soft. Stir in the garlic and ginger and cook for 1 minute until fragrant.

3. Add yellow curry paste and cook for 30–60 seconds to bloom the spices.

4. Pour in the mango coconut mixture, stir well, and simmer gently for 5–7 minutes.

5. Add red and green bell peppers and simmer 3–4 minutes until slightly softened but still vibrant.

6. In a skillet over medium-high heat, cook the broccolini in olive oil until lightly charred (2–3 minutes).

7. Heat a small drizzle of olive oil in a skillet over medium heat. Add the noodles and toss 30–60 seconds until warmed through.

8. Pour mango curry sauce into shallow bowls. Place noodles in the center, top with broccolini, and finish with green onion, Thai chilies, cilantro, sesame seeds, chili oil, and lime wedges.