Mango Artichoke Udon Stir-Fry with Crispy Falafel

A vibrant fusion bowl where chewy udon noodles meet sweet mango, tender artichoke hearts, and golden crispy falafel, all tossed in a buttery spiced pan sauce.

Let's cook

1. Bring a large pot of salted water to a boil and cook 3 portions of udon noodles according to package instructions (about 3-4 minutes for fresh or 8 minutes for dried). Drain and toss with a little cooking oil to prevent sticking, then set aside.
2. Peel and dice 1 large ripe mango into bite-sized cubes. Drain and halve 6 artichoke heart pieces (from a can or jar). Set both aside.
3. Slice or crumble 9 pre-made falafel balls into halves or thick rounds. Heat 2 tablespoons of cooking oil in a large skillet or wok over medium-high heat and pan-fry the falafel pieces for 2-3 minutes per side until deeply golden and crispy. Remove and set aside.
4. In the same hot skillet, melt 1.5 tablespoons of butter over medium heat. Add the artichoke pieces and cook for 2-3 minutes, stirring occasionally, until lightly caramelized at the edges.
5. Season the pan with 1 teaspoon of cumin, half a teaspoon of smoked paprika, a pinch of coriander, and salt and pepper to taste. Stir to coat the artichokes in the spiced butter.
6. Add the drained udon noodles to the skillet and toss well to coat in the spiced butter sauce, cooking for 2 minutes. Gently fold in the diced mango and toss just once or twice so it warms through without turning mushy.
7. Divide the noodles evenly across 3 bowls. Top each portion with the crispy falafel pieces. Finish with a small extra knob of butter melted over the top and a final crack of black pepper before serving immediately.