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Cold Sesame Coconut Noodle Salad Recipe

Name: Cold Sesame Coconut Noodle Salad
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 cloves of garlic, minced; 3 tbsp green curry paste; 1 can (400 ml) light coconut milk; 3 limes, juiced; 2 tbsp almond butter; 1 large carrot, julienned; 10 g basil, chopped; 3 tbsp toasted sesame seeds; 200 g rice vermicelli noodles; 2 spring onions, thinly sliced; 10 g cilantro, chopped; 200 ml vegetable broth, chilled; 1 tbsp soy sauce; 1 tsp honey; 1 tbsp chili flakes

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This is a yummy noodle salad with a twist of coconut and sesame flavors. It's cold, which makes it perfect for a hot day. You mix noodles with a coconut sauce and top it with veggies and herbs. It's a fun dish to eat!

Ingredients

3 cloves of garlic, minced

3 tbsp green curry paste

1 can (400 ml) light coconut milk

3 limes, juiced

2 tbsp almond butter

1 large carrot, julienned

10 g basil, chopped

3 tbsp toasted sesame seeds

200 g rice vermicelli noodles

2 spring onions, thinly sliced

10 g cilantro, chopped

200 ml vegetable broth, chilled

1 tbsp soy sauce

1 tsp honey

1 tbsp chili flakes

Method

Prepare the rice vermicelli noodles according to the package instructions, then rinse under cold water and drain.

In a small pan over medium heat, cook the minced garlic for 1 minute, then add the green curry paste and cook for another minute.

Transfer the garlic and curry mixture to a blender. Add the light coconut milk, juice of 2 limes, almond butter, soy sauce, and honey. Blend until smooth.

In a large bowl, combine the chilled vegetable broth with the coconut curry mixture. Adjust the seasoning with salt and lime juice from the remaining lime.

Add the cooked noodles to the coconut broth and toss to coat evenly.

Divide the noodles among serving bowls. Garnish with julienned carrot, sliced spring onions, chopped cilantro, basil, toasted sesame seeds, and a sprinkle of chili flakes.

Serve the noodle salad cold, and enjoy a refreshing and flavorful meal.

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