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Coconut Curry Noodle Salad

Wavy noodles tossed with snap peas, carrots, cucumber, red cabbage, and a coconut curry dressing
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 -6 servings
Author Olivia Lam

Ingredients

  • 8 oz Guanmiao Sliced Wavy noodles
  • 2 cloves Grated Garlic
  • 1 ½ tsp Grated Ginger
  • 1 tbsp Curry Powder
  • ½ tsp Ground Cumin
  • ½ tsp Ground Coriander
  • 2 tbsp Vegetable Oil
  • 1 cup Full Fat Coconut Milk
  • Juice of 1 Lime
  • 3 tsp Fish Sauce
  • 1 ½ tbsp Tahini
  • 1 ½ tsp Maple Syrup
  • 1 tsp Kosher Salt
  • ½ tsp Black Pepper
  • 1 ¼ cup Shredded Red Cabbage
  • ¾ cup Snap Peas (thinly sliced on a bias)
  • 1 Medium Carrot (peeled into ribbons)
  • 1 Persian Cucumber (thinly sliced)
  • 2 Green Onions (sliced)
  • 2 tbsp Chopped Cilantro
  • 3 tbsp Toasted White Sesame Seeds

Instructions

  • Cook the noodles according to the package directions. Drain and rinse under cold water until the noodles are cold. Set aside.
  • Add the garlic, ginger, curry powder, cumin, and coriander, into a small heat proof bowl. Heat the vegetable oil in a small pan until hot. Pour the hot vegetable oil over the spice mixture and let it sizzle. Mix until well combined.
  • Pour the coconut milk into a bowl. Add in the spice mixture, lime juice, fish sauce, tahini, maple syrup, kosher salt, and black pepper. Mix with a whisk until well combined. Set aside.
  • Add the cooked noodles into a large bowl along with the red cabbage, snap peas, carrots, cucumber, green onion, cilantro, and white sesame seeds. Pour the coconut dressing over top. Toss the noodles and vegetables together until everything is evenly coated in the dressing. Taste for seasoning and add more salt, pepper, or lime juice if needed. Enjoy!