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Curried noodle broth with cashews

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by Lesley Waters

From Ready Steady Cook

Method


  1. For the curry paste, place all of the paste ingredients into a small food processor and blend to a smooth paste.

  2. For the noodles, mix half of the curry paste with the cooked drained egg noodles and sesame oil.

  3. For the broth, dry fry the cashew nuts in a frying pan for 2-3 minutes, or until golden-brown, then remove and set aside. Add the remaining curry paste to the pan along with the asparagus and red pepper and fry for 3-4 minutes, coating the vegetables evenly in the paste. Stir in the stock and cream and bring to a gentle simmer for 2-3 minutes, or until the vegetables are tender. Stir in the coriander and the toasted cashews.

  4. Serve the noodles in a soup bowl with the broth spooned over the top, and garnish with the fresh coriander and chives.

Ingredients

For the curry paste

  • ½ red pepper
  • ½ tsp mild curry powder
  • ½ tsp coriander
  • 2 garlic cloves
  • 2 tbsp vegetable oil

For the noodles

  • 200g/7oz egg noodles, cooked according to packet instructions
  • 1 tbsp sesame oil

For the broth

  • 55g/2oz cashew nuts
  • 5 asparagus spears, woody stems only
  • ½ red pepper, chopped
  • 250ml/9fl oz chicken or vegetable stock
  • 100ml/3½fl oz double cream
  • 2 tbsp chopped fresh coriander

To serve

  • sprigs fresh coriander
  • sprigs fresh chives

Shopping List

Curried noodle broth with cashews

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

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