- ½ red pepper
- ½ tsp mild curry powder
- ½ tsp coriander
- 2 garlic cloves
- 2 tbsp vegetable oil
- 200g/7oz egg noodles, cooked according to packet instructions
- 1 tbsp sesame oil
- 55g/2oz cashew nuts
- 5 asparagus spears, woody stems only
- ½ red pepper, chopped
- 250ml/9fl oz chicken or vegetable stock
- 100ml/3½fl oz double cream
- 2 tbsp chopped fresh coriander
- sprigs fresh coriander
- sprigs fresh chives
- For the curry paste, place all of the paste ingredients into a small food processor and blend to a smooth paste.
- For the noodles, mix half of the curry paste with the cooked drained egg noodles and sesame oil.
- For the broth, dry fry the cashew nuts in a frying pan for 2-3 minutes, or until golden-brown, then remove and set aside. Add the remaining curry paste to the pan along with the asparagus and red pepper and fry for 3-4 minutes, coating the vegetables evenly in the paste. Stir in the stock and cream and bring to a gentle simmer for 2-3 minutes, or until the vegetables are tender. Stir in the coriander and the toasted cashews.
- Serve the noodles in a soup bowl with the broth spooned over the top, and garnish with the fresh coriander and chives.