In a frying pan, heat one tablespoon of the rapeseed oil and stir-fry the spring onions for 30 seconds. Remove from the heat and stir in the remaining dressing ingredients. Season to taste with freshly ground black pepper.
In a mixing bowl, combine all the salad ingredients and toss with the warm dressing.
For the aromatic coconut sauce, heat a medium saucepan. Add the curry paste and fry for 30 seconds. Add the coconut milk and simmer for five minutes. Finish with a squeeze of lemon juice.
To serve, mound portions of the noodle salad onto large dinner plates. Scatter each with some toasted sesame seeds and cashews nuts and drizzle with the coconut sauce.