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Spicy Sesame Vegetable Noodles with an Aromatic Coconut Sauce

A simple noodle stir-fry tossed with spring onions and citrus dressing, served with a fragrant Thai-inspired coconut milk sauce.

VegetarianNoodlesStir-FryCoconutThai

Estimated Nutrition

Per Serving Total
Calories 533.8 kcals 2135.2 kcals
Carbohydrates 27.6 grams 110.5 grams
Fat 43.2 grams 172.8 grams
Protein 11.4 grams 45.4 grams
Cook Time
10 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
45
ml
Soy Sauce
3
tbsp
Thai Curry Paste
green or red
Fruits
1
squeeze
Lemon Juice
or lime juice
GrainsCereals
200
g
Egg Noodles
cooked and drained
Liquids
1
piece
Orange Juice
juice only
400
ml
Coconut Milk
canned
NutsSeeds
1
clove
Garlic
crushed
1
to taste
Black Pepper
freshly ground
1
bunch
Coriander
roughly chopped
3
tbsp
Sesame Seeds
toasted, plus extra for garnish
3
tbsp
Cashew Nuts
toasted and chopped, plus extra for garnish
OilsFats
15
ml
Rapeseed Oil
for frying
45
ml
Rapeseed Oil
for the dressing
Vegetables
1
bunch
Spring Onions
cut into chunky strips
5
cm
Ginger
peeled and grated
115
g
Green Beans
blanched and refreshed, halved lengthwise
2
piece
Carrots
cut into fine strips or ribbons
170
g
Spring Greens
blanched and refreshed

Steps

  • Heat 15ml of rapeseed oil in a frying pan and stir-fry spring onions for 30 seconds.
  • Remove from heat and stir in the remaining dressing ingredients and black pepper.
  • Combine all salad ingredients in a bowl and toss with the warm dressing.
  • Fry the curry paste in a saucepan for 30 seconds.
  • Add the coconut milk and simmer the sauce for five minutes.
  • Stir in a squeeze of lemon juice.
  • Plate the noodle salad, garnish with toasted seeds and nuts, and drizzle with coconut sauce.