Recipes+
Ingredients
Method
1.Place eggs in a medium saucepan; cover with cold water. Bring to the boil over moderate heat, gently stirring (this helps centre yolks). Boil without stirring for 5 minutes; drain. Refresh under cold water, then peel. Quarter lengthwise.
2.Meanwhile, soak noodles in a large heatproof bowl of boiling water for 3 minutes; stir to separate strands. Drain; refresh under cold water. Drain; transfer to a large heatproof bowl.
3.Heat coconut milk in a small saucepan over moderate heat. Whisk in curry powder; cook and whisk for 1 minute or until fragrant. Pour sauce over noodles. Add lemon juice; toss to coat. Season. Add capsicum, cucumber, tomato, coriander and egg; gently toss to combine. Serve.
Use 2 chopped tomatoes instead of cherry tomatoes. Use rice, bean thread or hokkien noodles instead of Singapore. Low-fat: Use reduced-fat coconut milk. Refresh boiled eggs in chilled water until cold to prevent yolk browning.
Note
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