Cold Curry-Flavoured Noodles

Name: Cold Curry-Flavoured Noodles
Yield: Serves 2–4
Ingredients: fresh basil or fresh coriander leaves; ½ teaspoon turmeric; 2 tablespoons curry paste; 300 ml (10 fl oz) fresh or tinned coconut milk; 1 teaspoon sugar; 2 tablespoons light soy sauce; 1 teaspoon salt; 1 tablespoon oil, preferably groundnut; 1 tablespoon finely chopped onion; 2 tablespoons finely chopped garlic; 450 g (1 lb) dried or fresh Chinese egg noodles

Preparation info

Serves
2–4

Difficulty
Easy

Appears in

Ken Hom's Vegetarian Cookery

By Ken Hom

Published 1995

About

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.

Ingredients

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

Main course
Spicy
Vegetarian

Method

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, cur