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
  • ½ 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 4–5 minutes. Immerse in cold water until required. If you are using fresh Chinese noodles, boil for 3–5 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