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.

Vegetarian Noodles Stir-Fry Coconut Thai

Estimated Nutrition

Calories

533.8

kcal / serving

2135.2 kcal total

Carbs

27.6g

per serving

110.5 g total

Fat

43.2g

per serving

172.8 g total

Protein

11.4g

per serving

45.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Soy Sauce

tbsp

Thai Curry Paste

green or red

Fruits

squeeze

Lemon Juice

or lime juice

GrainsCereals

200

Egg Noodles

cooked and drained

Liquids

piece

Orange Juice

juice only

400

Coconut Milk

canned

NutsSeeds

clove

Garlic

crushed

to taste

Black Pepper

freshly ground

bunch

Coriander

roughly chopped

tbsp

Sesame Seed

toasted, plus extra for garnish

tbsp

Cashew Nut

toasted and chopped, plus extra for garnish

OilsFats

Rapeseed Oil

for frying

Rapeseed Oil

for the dressing

Vegetables

bunch

Spring Onion

cut into chunky strips

Ginger

peeled and grated

115

Green Bean

blanched and refreshed, halved lengthwise

piece

Carrot

cut into fine strips or ribbons

170

Spring Greens

blanched and refreshed

Method

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.