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Recipes

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.

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Ingredients

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