toodle.

Curried Noodle Broth with Cashews

A fragrant vegetarian noodle dish featuring a homemade curry paste, toasted cashews, asparagus, and a creamy vegetable broth.

VegetarianQuickNoodlesCurryCashews

Estimated Nutrition

Per Serving Total
Calories 1412.5 kcals 1412.5 kcals
Carbohydrates 94.2 grams 94.2 grams
Fat 102.8 grams 102.8 grams
Protein 34.6 grams 34.6 grams
Cook Time
15 mins
Produces
1 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Dairy
100
ml
Double Cream
GrainsCereals
200
g
Egg Noodles
cooked and drained
Liquids
250
ml
Vegetable Stock
or chicken stock
NutsSeeds
0.5
tsp
Curry Powder
mild
0.5
tsp
Coriander
ground
2
piece
Garlic
cloves
55
g
Cashew Nuts
2
tbsp
Coriander
chopped, fresh
1
piece
Coriander
sprigs for garnish
1
piece
Chives
sprigs for garnish
OilsFats
2
tbsp
Vegetable Oil
1
tbsp
Sesame Oil
Vegetables
0.5
piece
Red Pepper
for curry paste
5
piece
Asparagus
woody stems only
0.5
piece
Red Pepper
chopped, for broth

Steps

  • Blend all curry paste ingredients in a food processor until smooth.
  • Toss cooked noodles with half the curry paste and sesame oil.
  • Dry fry cashew nuts for 3 minutes until golden and set aside.
  • Fry remaining paste with asparagus and red pepper for 4 minutes.
  • Pour in stock and cream then simmer for 3 minutes.
  • Fold in chopped coriander and toasted cashews.
  • Place noodles in a bowl and pour broth over them.
  • Garnish with fresh coriander and chives.