Ingredients
For the curry paste
½ red pepper
½ tsp mild curry powder
½ tsp coriander
2 garlic cloves
2 tbsp vegetable oil
For the noodles
200g/7oz egg noodles, cooked according to packet instructions
1 tbsp sesame oil
For the broth
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
To serve
sprigs fresh coriander
sprigs fresh chives
Method
1. For the curry paste, place all of the paste ingredients into a small food processor and blend to a smooth paste.
2. For the noodles, mix half of the curry paste with the cooked drained egg noodles and sesame oil.
3. 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.
4. Serve the noodles in a soup bowl with the broth spooned over the top, and garnish with the fresh coriander and chives.
