Curried Noodle Broth with Cashews

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

Vegetarian Quick Noodles Curry Cashews

Estimated Nutrition

Calories

1412.5

kcal / serving

1412.5 kcal total

Carbs

94.2g

per serving

94.2 g total

Fat

102.8g

per serving

102.8 g total

Protein

34.6g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

100

Double Cream

GrainsCereals

200

Egg Noodles

cooked and drained

Liquids

250

Vegetable Stock

or chicken stock

NutsSeeds

0.5

tsp

Curry Powder

mild

0.5

tsp

Coriander

ground

piece

Garlic

cloves

Cashew Nut

tbsp

Coriander

chopped, fresh

piece

Coriander

sprigs for garnish

piece

Chive

sprigs for garnish

OilsFats

tbsp

Vegetable Oil

tbsp

Sesame Oil

Vegetables

0.5

piece

Red Pepper

for curry paste

piece

Asparagus

woody stems only

Method

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.