This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer

Spicy sesame vegetable noodles with an aromatic coconut sauce

Green or red Thai curry paste and coconut milk makes a fragrant sauce to accompany a simple noodle stir fry.

Unfortunately we are unable to add this recipe to your favourites, please try again later.


For the dressing

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