1 1/2 teaspoons salt
1/3 cup oil
3 cups thinly sliced onions (red, if available)
2 teaspoons minced ginger root or 2 teaspoons powdered ginger
1/4 cup ground cashew nuts
1/2 teaspoon dried ground chili peppers
2 cups coconut cream
3 tablespoons lime or lemon juice
1 tablespoon cornstarch
packaged udon noodles use half the pack
4 quarts water
1/2 to 1 pound tofu for vegans,beef or fish
4 teaspoons powdered ginger
salt use 4 teaspoons or less
pepper same as salt
garlic 1/2 clove
curry powder 4 teaspoon
1 mango
5 strawberrys
blackberrys
1 teaspoon sugar

in the saute the onions until soft but not browned.
Remove half.
To the remaining onions, add the ginger, nuts, chili peppers, saffron, and the coconut cream.
Bring to a boil; mix the lime juice, cornstarch, and sugar together.
Stir into the sauce.
let it simmer for ten minutes at least longer time more flavour

bring 4 quarts of water to a boil
while that is starting to heat up take a pan oil it a little and turn heat on to keep grease from splattering
add desired protein cut in small strips to ensure even fast cook time
add garlic and sautue after 1 min add ginger and salt pepper and curry
add noodles to water for 4 mins or until water boils over and add 1 cup cold water and when it boils over take it off the heat and strain
add the protein too the simmering sauce and cook on low for another 10 min try to have the sauce cook for 10 to 15 min
while that is going on peel and cut one mango watch out for the seed
pour a little corn syrup or maple syrup or a water suger mixture to a pan then add mango on a low heat and stir
while mango cooks take the tops of 5 straw berrys blend and add 1 table spoon water and a pinch of sugar
take mangos off heat after they look softer and gloss 5 mins should be fine
pour straw berry sauce over mangos and take sauce and pour it over noodles mix it in and it is done