Curried Noodle And Egg Salad

1. 1

   Place eggs in a medium saucepan and cover with water. Bring to a boil. Remove pan from heat. Let stand 12 mins; drain. Refresh eggs under cold water. Peel then quarter eggs.

2. 2

   Meanwhile, soak noodles in a large bowl of boiling water for 3 mins; stir to separate strands. Drain; refresh under cold water. Drain; transfer to a large bowl.

3. 3

   Heat coconut milk in a small saucepan on medium heat. Whisk in curry powder; cook and whisk for 1 min or until fragrant. Pour sauce over noodles. Add lemon juice; toss to coat. Season. Add pepper, cucumber, tomato and cilantro; gently toss to combine. Top with eggs.

* Per serving · 4 servings · Values may vary.

No additional tips available.