Spicy sesame vegetable noodles with an aromatic coconut sauce
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
From Chefs: Put Your Menu Where Your Mouth Is
Green or red Thai curry paste and coconut milk makes a fragrant sauce to accompany a simple noodle stir fry.
Method
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In a frying pan, heat one tablespoon of the rapeseed oil and stir-fry the spring onions for 30 seconds. Remove from the heat and stir in the remaining dressing ingredients. Season to taste with freshly ground black pepper.
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In a mixing bowl, combine all the salad ingredients and toss with the warm dressing.
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For the aromatic coconut sauce, heat a medium saucepan. Add the curry paste and fry for 30 seconds. Add the coconut milk and simmer for five minutes. Finish with a squeeze of lemon juice.
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To serve, mound portions of the noodle salad onto large dinner plates. Scatter each with some toasted sesame seeds and cashews nuts and drizzle with the coconut sauce.
Ingredients
For the dressing
- 4 tbsp rapeseed oil
- 1 bunch spring onions, cut in to chunky strips
- 3 tbsp soy sauce
- 1 large orange, juice only
- 5cm/2in piece ginger, peeled and grated
- 1 large garlic clove, crushed
- freshly ground black pepper
For the salad
- 200g/7oz thread egg noodles, cooked and drained
- 115g/4oz green beans, blanched and refreshed, halved lengthwise
- 2 large carrots, cut into very fine strips or ribbons
- 170g/6oz spring greens, blanched and refreshed (or spinach, shredded)
- 1 bunch coriander, roughly chopped
- 3 tbsp toasted sesame seeds, plus extra for garnish
- 3 tbsp toasted cashew nuts, chopped, plus extra for garnish
For the aromatic coconut sauce
- 3 tbsp green or red Thai curry paste
- 1 x 400ml/14fl oz can coconut milk
- squeeze lemon or lime juice
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