Curried Noodle And Egg Salad - cooking recipe

Ingredients

4 None eggs
1 pkg (1 lb) fresh Chinese noodles
2/3 cup coconut milk
2 tsp mild curry powder
1 tbsp lemon juice
1 medium green pepper, seeded and thinly sliced
2 small cucumbers, cut into matchsticks
9 oz cherry tomatoes, halved
1/3 cup loosely packed cilantro leaves

Preparation

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.
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.
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.