Cold Curry-Flavoured Noodles

Cold noodles can take strong flavours because the coldness mutes tastes. Here I have used Southeast Asian spices and seasonings and created a curry sauce strong enough to enliven the cold noodles. The sauce is cooked to bring out its full flavours, then cooled before mixing with the noodles.


  • 450 g (1 lb) dried or fresh Chinese egg noodles


  • 1 tablespoon oil, preferably groundnut
  • 2 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped onion
  • 300 ml (10 fl oz) fresh or tinned coconut milk
  • ยฝ teaspoon turmeric
  • 2 tablespoons curry paste
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 tablespoons light soy sauce


If you are using dried noodles, cook them according to the instructions on the packet or boil for 4โ€“5 minutes. Immerse in cold water until required. If you are using fresh Chinese noodles, boil for 3โ€“5 minutes, then cool them in cold water.

Heat a wok or pan and add the oil. When moderately hot, add the garlic and onion and stir-fry for 2 minutes. Stir in the coconut milk, turmeric, curry paste, salt, sugar and soy sauce and simmer for 4 minutes. Allow the dressing to cool.

Drain the noodles thoroughly and toss with the dressing. Turn onto a platter, garnish with the fresh herbs and serve within 3 hours.


  • fresh basil or fresh coriander leaves